• (substitute buffalo, veal, lamb, goat, etc.)
  • 1½-2 pounds knuckles, marrow, shank or other bones
  • 5-6 quarts water
  • 2 onions, peeled and quartered
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 3-4 garlic cloves, peeled
  • 1 tbsp. whole peppercorns
  • 3-4 sprigs fresh thyme
  • 1/4 bunch fresh parsley

Bring bones and water to a boil in an 8 quart pot.  Skim off foam/scum that rises to the top and discard.  Add onions, carrots, celery, garlic, parsley, and peppercorns.  Bring back up to a boil, then lower flame and simmer 6-18 hours, covered.  The longer you cook the stock the more concentrated it becomes.  Strain liquid, discard bones and vegetables.  Place liquid into the refrigerator and fat will congeal overnight.  Skim off fat.  Pour stock into freezer-safe containers, but do NOT fill to the top.  Stock expands as it freezes.  You can freeze stock for up to 3 months.