Meat Broth

• 4 pounds of veal, chicken or beef bones
• 12 cups water
• 1 cup coarsely chopped onion
• 1 cup coarsely chopped celery, optional
• 3/4 cup coarsely chopped carrots
• 1 whole clove garlic
• 4 parsley sprigs
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 20 peppercorns

1. Put the bones in a kettle and add cold water to cover.
2. Bring to a boil and drain.
3. Run the bones under cold water.
4. Drain.
5. Put the bones in a clean kettle and add the 12 cups of water and remaining ingredients.
6. Bring to a boil and cook about four hours.
7. Strain.
8. Discard the solids.

veal, water, onion, celery, carrots, clove garlic, parsley sprigs, thyme, bay leaf, peppercorns

Taken from cooking.nytimes.com/recipes/26 (may not work)