Glace de Viande (Meat glaze)

• 10 to 15 pounds meat scraps, bones and fat. (See note 1)
• 2 large onions, sliced
• 2 large carrots, peeled and sliced
• 2 large ribs celery, cut up
• 6 sprigs parsley
• 18 teaspoon thyme
• 1/4 teaspoon savory
• 2 bay leaves
• 12 whole peppercorns
• Cold water

1. Rinse the bones and scraps, put them in a roasting pan and roast them at 375 degrees for an hour or so, turning them over occasionally to brown on all sides.
2. Add the onions and carrots and roast a halfhour more, or until they, too, are brown (but not black).
3. Transfer the contents from the roasting pan to a large stockpot (about 20 quarts).
4. Rinse the pan carefully several times.
5. Scraping to loosen the caramelized particles.
6. Add the water from each rinsing to the stockpot.
7. Then add all the remaining ingredients and cover everything with cold water to a depth of one inch.
8. Do not add any salt.
9. Cover the stockpot, bring it to a boil slowly, reduce it to a simmer and cook it for 4 hours.
10. At the end, strain off the broth into a deep pot (about 12 quarts), using a chinois or an ordinary strainer lined with damp cheesecloth.
11. Cool quickly and refrigerate overnight.
12. Discard the solids - or feed them to the pets.

scraps, onions, carrots, celery, parsley, thyme, savory, bay leaves, peppercorns, water

Taken from cooking.nytimes.com/recipes/10271 (may not work)