Preheat oven to 400 degrees. Place bones in a roasting pan and bake for 30
minutes, turning once. Discard accumulated fat.
Transfer bones and remaining ingredients to a 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, strain stock. To defat stock, refrigerate until fat
hardens on the surface, then remove and discard. The stock may gel during
refrigeration; this is natural. Makes 2 quarts.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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