Vegetable And Roast Bone Stock

Ingredients

• Roast bones, tough/browned meat bits, and fat
• Flank ends from chops and steaks, cut small
• Cold water to cover
• 1/4 cup chopped onion (per 2 quarts water)
• 1/4 cup chopped carrot (per 2 quarts water)
• 2 stalks celery (per 2 quarts water)
• 1 tomato, cut small (per 2 quarts water)
• 2 tsp sweet herbs (per 2 quarts water)
• 2 sprigs parsley
• 2 tbsp butter or drippings

Method

1. 1 Place roast bones, meat bits, fat, and small chop/steak ends in a pot. Cover with cold water.
2. 2 Heat slowly and simmer for 2-3 hours.
3. 3 For every 2 quarts of water, add 1/4 cup chopped onion, 1/4 cup chopped carrot, 2 celery stalks, 1 small tomato, 2 tsp sweet herbs, and 2 parsley sprigs browned in 2 tbsp butter or drippings. Cook for 1 hour.
4. 4 Strain the stock and let it cool. Store with the fat layer intact.