4 lbs. beef or veal bones
1 lg. onion, cut into 8 wedges
3 carrots, coarsely chopped
4 cloves garlic, halved
3 qts. (12 c.) water
6 sprigs parsley
2 whole cloves
1 bay leaf
1 tsp. thyme
1/2 tsp. celery seeds

Place bones in a roasting pan and brown in a 400 degree oven for 30 minutes. Add onion, carrots, and garlic; continue browning for an additional 30 minutes. Transfer browned bones and vegetables to a large Dutch oven or stockpot. Add remaining ingredients. Bring to a boil. Reduce heat. Cover partially and simmer slowly for about 5 hours, skimming foam from surface occasionally. Strain stock into a large pan or bowl, using several layers of cheesecloth in a colander or large sieve. Cool to room temperature and refrigerate. When ready to use, skim off congealed fat from surface and discard before reheating.

Storing: Stock can be stored in refrigerator up to one week. If it is to be frozen, it can be boiled down to concentrate strength and reduce its volume. It may be placed in convenient-sized containers (such as ice cube trays) and frozen up to four months. If you use ice cube trays, remove cubes once they have solidified and store in tightly covered container in freezer.