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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 5 quarts
5 to 6 pounds cracked beef bones
2 to 3 pounds soup bones with meat
leftover meat or fat that's around
2 carrots, washed and trimmed
4 onions, quartered
handful of fresh parsley
2 parsnips, washed and trimmed
3 cloves garlic, crushed
2 bay leaves
2 teaspoons salt
2 teaspoons black peppercorns
In a 450°F oven, roast the bones and meat in a large roasting pan for an hour. Put all bones in a large stockpot, then deglaze the roasting pan with a cup of water and pour that into the stockpot. Add the remaining ingredients, then fill the stockpot with water to the ¾ point. Bring to a boil slowly, then reduce heat and simmer, covered, for 2 hours. Remove cover, then simmer for at least another hour. Strain and pour into a variety of different sized containers (for different uses). Do not remove fat — this will seal the stock for its life in the freezer. Let cool to room temperature, then freeze.