Makes about 3 quarts

Usually, when making a stock, you simply slice or chunk the vegetables. But if you processor-mince them instead, they will release far more of their flavor into the stock, producing a richer “brew”.

3 lbs. marrow bones, cracked
2 lbs. beef skinbones, cracked
2 large yellow onions, peeled and cut into thin wedges
4 large leeks, trimmed, washed carefully and cut into 1-inch lengths
3 med. celery ribs, trimmed, washed and cut into 1-inch lengths
3 med. carrots, peeled and cut into 1-inch lengths
4 parsley branches, washed
8 peppercorns
2 bay leaves, crumbled
5 quarts cold water
1 T. salt - or to taste

Trim a little fat from the bones, dice it, then melt in a large heavy soup kettle over high heat. Brown the bones slightly on all sides in the kettle, then turn heat to low and let stand while you prepare the vegetables.

In a food processor equipped with a metal chopping blade, mince (pulsing) onions fine; add to kettle. Fine mince leeks and celery together (same way); add to kettle. Mince carots by letting the motor run non-stop for about 30 seconds. Add to kettle with remaining ingredients.

Raise heat to moderate, bringing mixture to a boil; this is just to precipitate a scum that can be skimmed off. When you have removed as much of the scum as possible, turn heat to low, cover, and simmer very slowly for about 5 hours, or until the stock has a robust, beefy flavor.

Very carefully skim off as much fat as possible. Line a large sieve with several layers of cheesecloth and pour in the stock letting it drip through undisturbed over a second large kettle. If you try to force it through the sieve, you will press some of the solids and the stock will cloud.

While the stock drains, quickly wash and dry the soup kettle. Pour in the strained stock and bring to a boil over moderately high heat. Allow to boil, uncovered, until the stock has reduced to about 3 quarts. Taste for salt and add more, if needed. Chill the stock until the fat rises to the top and solidifies. Lift off layer of fat, then skim up any recalcitrant bits.

The stock is now ready to use in soups, sauces, stews.

If you like, ladle into 1-pint and 1-quart freezer containers, date and label and store in freezer. The stock will keep well in the refrigerator for about 2 weeks, in the freezer for about 1 year.

Also use to make GLACE DE VIANDE.