Herbed Meat Glaze

• 2 turkey
• 6 chicken legs and thighs
• 1 veal knuckle bone
• 1 pound beef marrow bones
• 2 carrots, scraped
• 1 white onion, peeled
• 2 teaspoons black peppercorns
• 1 teaspoon kosher salt
• 2 bay leaves
• 3/4 cup chopped fresh thyme
• 2 medium-size tomatoes
• 1 teaspoon red-wine vinegar
• 1 teaspoon balsamic vinegar

1. Preheat oven to 375 degrees.
2. Place the turkey wings, chicken legs, veal and beef bones in a large roasting pan.
3. Slice the carrots in half lengthwise and cut the onion in half and add both to the pan.
4. Roast for one hour until well browned.
5. Remove the pan from the oven, deglaze with one cup of cold water and scrape meat, vegetables and liquid into a large soup pot.
6. Add the black peppercorns, salt, bay leaves, thyme and tomatoes, cover with cold water and place over very low heat.
7. Simmer the broth for 5 hours, skimming often.
8. Strain the broth, discarding the solids, and return to the pan.
9. Add the vinegars and return to low heat.
10. Simmer for 2 more hours until reduced by half.
11. Strain and cool.
12. Store the meat glaze in ice cube trays in the freezer.
13. To use the meat glaze, melt one cube and brush over chicken, pork, beef or veal while roasting, baking or grilling.
14. Each cube will flavor 1 pound of meat.
15. After the meat is cooked, remove to a warm plate, brush with additional meat glaze and cover well in a warm place for five minutes before serving.

turkey, chicken, veal knuckle bone, beef, carrots, white onion, black peppercorns, kosher salt, bay leaves, thyme, tomatoes, redwine vinegar, balsamic vinegar

Taken from cooking.nytimes.com/recipes/7875 (may not work)