4 lbs. beef or veal bones
3 qts. water
1 med. onion, coarsely chopped
3 lg. carrots, chopped
6 sprigs fresh parsley
1 tsp. whole peppercorns, or to taste
4 cloves garlic, halved
1 bay leaf
2 whole cloves
1 tsp. thyme
1/2 tsp. celery seeds

Makes 2 quarts. Preheat oven to 400 degrees. Place bones in a roasting pan and bake 30 minutes, turning once. Discard accumulated fat.

Transfer bones and remaining ingredients to large stockpot. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, partially covered, at least 4 hours. Frequently skim the froth off the top.

Using a colander or a large sieve lined with a layer of cheesecloth, strain stock.

To defat stock, refrigerate until the fat hardens on the surface, then remove and discard. The stock may gel during refrigeration; this is natural.