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| 2 Esslöffel | Oil, vegetable |
| 6 x ca. 450 g | Bones, veal, meaty, Or combination of veal and beef bones |
| 2 mittel | Onions, trimmed, quartered don't peel |
| 2 gross | Carrots, peeled, trimmed coarsely chopped |
| 2 | Celery, stalks, trimmed, coarsely chopped |
| 1 | Leek, trimmed, halved lengthwise, coarsely chopped, (white and green parts) |
| 4 | Garlic, cloves, unpeeled |
| 1 Bund | Parsley, stems |
| 2 Tasse | Water, plus more as needed |
| 2 mittel | Tomatoes, fresh or canned, cored, coarsely chopped |
| 1/2 Teelöffel | Thyme, dried, or |
| 3 | thyme sprigs |
| 2 | Bayleaf |
| 2 | cloves |
| 3/4 Teelöffel | Salt, coarse |
| 8 | peppercorns |
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35 minutes.
tossing them all to coat with fat. Roast 30 minutes longer.
vegetables to a clean stockpot. Drain off as much of the fat as possible.
necessary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water.
cover. Bring slowly to a boil, skimming off all of the froth that forms.
salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary.
with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids.
them.
to 6 months in a freezer.
Advice (628) Cooking
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