4poundsor more of meaty raw bones, chopped into pieces
4poundsor more of aromatics: carrots, celery or celeriac, onions, leeks, garlic, shallots
Rosemary and thyme sprigs
1cuptomato, fresh or canned (optional)
Preheat the oven to 450 degrees. Grease a roasting pan and arrange the chopped meat bones in the pan. Roast, tending and turning as needed, until the fat has completely cooked away from the bones, and the meat is brown and crispy. Remove the bones to a large stockpot. Pour the juice over the bones.
Add some hot water to the roasting pan and scrape up all the bits of browned meat. Pour this into the stockpot. Add the vegetables, herbs, lemon and tomato.
Bring the mixture to a boil and simmer. Continue to cook and simmer, stirring for about 4 to 5 hours. As the bones cook, the marrow will start to soften and become part of the stock. As Julia Child writes, “Simmer until the bones have given their all.”
Remove the pot from the heat and let cool. Scoop out the cooked material and strain the liquid into a glass or metal container. Cool until the fat hardens on top. Remove the fat.
Reheat the stock gently and portion into pint or quart jars.
Yield varies. Four pounds of bone makes about 3 quarts of stock.
Nutritional analysis per 1 cup of stock: 20 calories, 5 grams protein, 0 grams carbohydrates, 0 grams fat, 160 mg. sodium, 0 grams fiber.