5-6 lb. beef or veal bones
6 qt. water
1 lb. carrots, diced
2 med. onions, diced
4 stalks celery, diced
3 cloves garlic, quartered
3 bay leaves
8 peppercorns
2 c. chopped fresh parsley

Place bones in a shallow roasting pan; bake at 450 degrees for 45 minutes or until bones are well browned, turning occasionally. Combine browned bones and water in a large stock pot. Bring to a boil; cover, reduce heat and simmer for 1 1/2 to 2 hours. (Skim surface frequently to remove scum.) Uncover and continue cooking 4 hours.

Add carrots and remaining ingredients. Reduce heat to low, and cook, uncovered, 6 hours. Remove from heat and cool.

Strain stock through a cheesecloth or paper towel-lined sieve into a large bowl; discard bones and vegetables. Cover and chill. Skim solidified fat from top of stock, and discard. Yield: 2 1/2 cups.