- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
Can be made ahead of time.
1. In a large stockpot or Dutch oven, combine all ingredients, ensuring vegetables and meat bones are well covered with water. Cover and bring to a boil. Reduce heat and simmer for 1½ to 2 hours, stirring occasionally and skimming off any foam that rises to the surface. After 1 hour, taste and add salt if necessary.
2. Remove bones and strain stock through a sieve lined with cheesecloth, discarding solids. Allow stock to cool, then refrigerate. Once chilled, remove congealed fat from surface. Portion stock in 2½- to 3-cup (625 to 750 mL) portions for use in fondues. Freeze if desired.
To slice onion (without slicing yourself!), cut onion in half vertically, then place flat-side down onto cutting board and proceed with slicing; repeat with second half.
To simplify their removal at the end of cooking, enclose the whole cloves, bay leaf and black peppercorns in a cheesecloth bag.
Chop onion, peel and slice carrots, slice celery and chop parsley.
Nutritional information is based on 16 servings.