(Adapted from Julia Child’s Mastering the Art of French Cooking)
2-3 lbs meaty Soup Bones, thawed
1 ½ tsp salt
2 med-sized carrots, peeled
1 large onion, peeled
¼ tsp dried thyme
6 sprigs of parsley
2 cloves of garlic, skins on
2 whole cloves
1 bay leaf
Put soup bones into a stockpot and add cold water until the bones are covered by 2 inches. Heat over medium heat until the liquid comes to a simmer. Continue to simmer for 5 minutes, skimming off the scum that rises to the surface.
While the soup is simmering, tie the thyme, parsley, garlic, cloves, and bay leaf up in a bit of cheesecloth.
Add all the remaining ingredients to the pot and add more water if the liquid does not cover everything by at least an inch. Bring the pot back up to a simmer, skimming as necessary, then partially cover the pot, lower the flame, and keep the broth at a low simmer, without ever allowing it to boil, for 4-5 hours. Add water if the level falls below the tops of the cooking ingredients.
When the soup is finished, let it cool, then skim the fat off of the top and remove the cooked ingredients.
_Note: If you don’t have time to simmer the stock for more than a couple of hours, you can broil the soup bones in the oven or brown them in a pan until a brown crust forms, to add flavor then continue with the regular recipe. _