Brown meat stock recipe in the soup category

Place bones in a shallow roasting pan.

Bake at 450°F for 45 minutes or until bones are well browned, turning occasionally.

Combine browned bones and 6 quarts water in a large stockpot.

Bring to a boil. Cover, reduce heat, and simmer 1 1/2 to 2 hours.

Skim surface frequently to remove scum.

Uncover and continue cooking 4 hours.

Add carrots and remaining ingredients.

Reduce heat to low, and cook, uncovered, 6 hours.

Remove from heat and cool.

Strain stock through a cheese cloth (or paper towel) lined sieve into a large bowl.

Discard bones, vegetables and seasonings.

Cover and chill stock.

Skim and discard solidified fat from top of stock.