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.
