Ingredients
Bones:
- 1 ½ pounds veal bones
- 1 ½ pounds beef bones
- 2 ½ pounds venison breast bones
- 2 onions, quartered with skins left on
- 4 carrots, washed and sliced into 1-inch pieces
- 2 stalks celery, sliced into 1-inch pieces
- 5 whole garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground pepper
- 2 tablespoons flour
- Nutritional Information
Nutritional analysis per serving (2 servings)
63 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 12 milligrams cholesterol; 43 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
approximately 2 quarts
Preparation
Bones:
- Preheat oven to 400 degrees.
- Place bones, onions, carrots, celery and garlic on a baking sheet. Sprinkle thyme, a few grindings of pepper and the flour over the bones. Drizzle oil over all.
- Bake 45 minutes or until lightly golden.
Stock:
- Put baked bones and vegetables into stock pot. Cover with cold water and add all the other ingredients. Bring to a boil. Half cover the stock pot, and lower flame. Simmer 3 hours, skimming fat and impurities regularly.
About 4 hours
Dining and Cooking