MEAT BROTH

By BobD

Ingredients

• 4 pounds of veal, chicken or beef bones
• 12 cups water
• 1 cup coarsely chopped onion
• 1 cup coarsely chopped celery, optional
• 3/4 cup coarsely chopped carrots
• 1 whole clove garlic
• 4 parsley sprigs
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 20 peppercorns

Details

Servings 8
Adapted from events.nytimes.com

Preparation

Step 1

Put the bones in a kettle and add cold water to cover. Bring to the boil and drain. Run the bones under cold water. Drain.

Put the bones in a clean kettle and add the 12 cups of water and remaining ingredients. Bring to the boil and cook about four hours. Strain. Discard the solids.