Directions

1. 1. Place .Soup bones in a large shallow roasting pan
2. 2. Bake in a 450° oven about 30 minutes or till well browned, turning once.
3. 3. Place soup bones in a large pot. Pour 1/2 cup water into the roasting pan, scraping up crusty browned bits. Add water mixture to pot.
4. 4. Add carrots, onions, celery, parsley, black peppers, basil, bay leaves, garlic, and 1 1/2 teaspoons salt.
5. 5. Add 10 cups water. Bring to boiling; reduce heat.
6. 6. Cover and simmer for 3 1/2 hours. Remove soup bones.
7. 7. Strain broth. Discard vegetables and seasonings.
8. 8. If desired, clarify broth. If using the broth while hot, skim fat. Or chill, then lift off fat.
9. 9. If desired, when bones are cool enough to handle, remove meat from bones and reserve meat for another use. Discard bones.
10. 10. Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.
11. 11. Makes about 8 cups broth and about 2 cups meat.