100% – 5ltr – water

50% – 5 lbs – beef bones

10% – vegetables – onion, celery, carrots (2:1:1 ratios)

Spices (whole): 8 peppercorns, 4 bay leaves, 8 sprigs Parseley

Preheat oven to 450F

Roast bones, onions and carrots for 30min on top rack

Turn bones after 10-15min

Drain fat, use prongs to combine all in water

Boil stock for 6-8 hours, while removing foam every hour.

Drain stock through cheese cloth

Clearing the broth: Mix one egg white, crushed egg shell 1/4 cup of cold water. Add to broth and boil for 15min, then re-drain stock.