8 pounds veal or beef bones and trimmings
2 onions, halved
2 carrots, peeled and cut into chunks
2 celery stalks, halved
3 garlic cloves, halved
8 quarts water
3 fresh thyme sprigs, or 1 teaspoon dried thyme
6 fresh parsley sprigs
2 bay leaves
12 black peppercorns
Preheat the oven to 400 F. Put the bones and trimmings in a roasting pan and roast until they are browned, about 45 minutes, turning occasionally. Add the vegetables to the pan and roast 20 minutes longer, or until the vegetables are browned.
Place the bones and vegetables in a large stockpot, pouring off any fat. Add 1 quart of the water to the pan and place on the stove over high heat. Stir to scrape up the brown bits clinging to the bottom of the pan. Pour this liquid into the stockpot with the remaining 7 quarts of water, and the herbs and spices. Bring to a boil, then reduce heat to a simmer, skimming off the foam that rises for the first 10 to 15 minutes. Simmer for 5 to 6 hours.
Strain the stock through a fine-meshed sieve and discard the solids. Let cool, then refrigerate. Remove and discard the congealed layer of fat on the surface. Store in the refrigerator up to 3 days. To keep longer, bring the stock of a boil every 3 days, or freeze it for up to 3 months.
Yield: 12 Cups