Chicken, Beef, or Veal Stock

• 5 pounds chicken, beef, or veal bones
• 2 medium onions, peeled and coarsely chopped
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Rinse the bones under cold running water.

Place the vegetables and remaining ingredients in the stockpot. Add the bones and pour in water to cover.

Bring the stock to a boil, reduce the heat to low and simmer, skimming the foam from the surface, for 2½ hours.

Line a fine strainer with a double thickness of dampened cheesecloth and set the strainer over a clean pot.