Beef Stock

2 pounds beef bones (such as shank, marrow, rib bones; ask the butcher for them)
1 large white or yellow onion
2 cloves garlic, cut in half (optional)
3 celery stalks with leaves (cut in half)
3 large carrots (cut in half)
1/2 bunch of parsley
2 bay leaves
1 tsp salt or 2 beef bullion cubes (less if you wish)
1/4 tsp freshly ground pepper
1/4 tsp poultry seasoning

1. Wash the bones, salt them, and place them in a roasting pan with the carrot, onion, and celery. Put in a 400 degree oven and roast the bones until they are brown. Transfer bones and vegetables into a 3 quart heavy pot that has a lid. (Wash out the roast drippings and add to the pot) Cover with water.
2. Add remaining ingredients and bring to a boil. Skim off the scum if desired.
3. Simmer on low for 4-8 hours.
4. Strain and cool. If you refrigerate the stock it is super easy to remove the fat.
~*~ From Suzy ~*~