|Vegetable oil||2 Tablespoon|
|Onions||2 Medium, cut into quarters|
|Carrot||1 , sliced|
|Celery stalk with leaves||1 , sliced|
|Meaty beef and veal bones||4 Pound, cracked in 2 inch pieces|
|Chicken parts||1 Pound (Wings, Backs, Necks)|
|Garlic||2 Clove (10 gm)|
|Dried leaf thyme||1⁄4 Teaspoon|
|Dried leaf marjoram||1⁄4 Teaspoon|
Preheat oven to 450F (230C).
Pour 1 tablespoon vegetable oil in a 13" x 9" baking pan.
Insert a whole clove in 2 of the onion quarters.
Add onions, carrot and celery to pan; toss vegetables to coat with oil.
Add bones and chicken pieces.
Sprinkle remaining 1 tablespoon oil over bones.
Bake until all pieces are well browned, about 30 minutes, turning pieces several times during baking.
Put bones and vegetables in a 6- or 8-quart pot.
Add about 1 cup water to baking pan.
Stir up browned bits in pan so they dissolve in water; add to pot.
Add remaining water to pot.
Use more water, if necessary, to cover all ingredients.
Slowly bring mixture to a simmer.
Do not boil.
Skim foam from surface until surface is clear.
Flatten garlic cloves with the side of a knife.
Add flattened garlic, bay leaf, thyme, marjoram, parsley and salt to broth.
Slowly simmer broth, with lid ajar, 5 to 6 hours.
Remove bones and vegetables with a slotted spoon; discard.
Line a sieve with cheesecloth.
Strain broth through sieve into a glass container.
Discard solid ingredients.
To use immediately, spoon liquid fat from surface of hot broth.
To use later, cool broth at room temperature 30 minutes.
Refrigerate until fat layer solidifies on top.
Remove and discard fat.
Refrigerate, tightly covered, up to 3 days.
For longer storage, freeze in an airtight container, leaving 1-1/2 inches headspace.