|Poultry carcass||1 , coarsely chopped (Cooked / Raw, Miscellaneous Bones And Giblets, Do Not Include Liver)|
|Veal bones||1⁄2 Pound (Especially Marrow Bones)|
|All purpose flour||1 Tablespoon|
|Onion||1 Large, chopped|
|Carrot||1 Large, chopped|
|Chicken stock/Veal stock / water / combination||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Garlic clove||1 Large|
|Dried thyme||1 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
Preheat oven to 450°F.
Place all bones and giblets in roasting pan and let brown at least 1 hour, turning occasionally until an even dark brown.
Sprinkle with flour, add onion and carrot and brown another 15 minutes.
Transfer to deep pot and cover with stock.
Add garlic and remaining seasonings and simmer gently at least 4 hours, skimming foam as it accumulates (particularly at beginning of cooking).
When stock is rich and brown, pour through very fine strainer into bowl.
Cover and chill overnight.
Remove all fat from surface.
Turn stock into heavy saucepan and cook very slowly over direct heat until it becomes a gelatinous demi-glace, about 1 hour.
Use as desired.
Serving size: Complete recipe
Calories 3634 Calories from Fat 2099
% Daily Value*
Total Fat 233 g358.2%
Saturated Fat 66.5 g332.7%
Trans Fat 0 g
Cholesterol 1139.3 mg379.8%
Sodium 1803.2 mg75.1%
Total Carbohydrates 71 g23.6%
Dietary Fiber 10.4 g41.8%
Sugars 24.4 g
Protein 298 g595.5%
Vitamin A 287.5% Vitamin C 94.4%
Calcium 39.3% Iron 129.2%
*Based on a 2000 Calorie diet