Put meat, bones and water in stock pot. Simmer uncovered for 3 hours (do not boil). Strain. Remove any meat or marrow from bones. Add marrow to stock; reserve meat for soup. Chill stock overnight; skim and discard fat which floats to the top. Bring stock to boiling; add remaining ingredients and simmer uncovered for 2 hours. Strain. Reserve vegetables for soup or later use. Use broth within 2 weeks or freeze for later use.
Note: For hearty soup, do not strain broth. |
