5 to 6 pounds beef or veal bones
6 quarts water
1 pound carrots, diced
2 medium onions, diced
4 stalks celery, diced
3 cloves garlic, quartered
3 bay leaves
8 peppercorns
2 cups chopped fresh parsley

Place bones in a shallow roasting pan; bake at 450 degrees F for 45 minutes or until bones are well browned, turning occasionally. Combine browned bones and 6 quarts water in a large stockpot. Bring to a boil; cover, reduce heat, and simmer 1 1/2 to 2 hours. Skim surface frequently to remove scum. Uncover and continue cooking 4 hours.

Add carrots and remaining ingredients. Reduce heat to low, and cook, uncovered, 6 hours. Remove from heat, and cool. Strain stock through a cheesecloth- or paper towel-lined sieve into a large bowl; discard bones, vegetables and seasonings. Cover and chill stock. Skim and discard solidified fat from top of stock.

Makes 2 1/2 cups.