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Beef or Chicken Stock
2 1/4 lb Meaty beef bones or chicken bones
1/4 c Margarine (beef stock only)
10 c Cold water
2 Coarsely chopped celery stalks
2 Coarsely chopped carrots
1 Coarsely chopped onion
1/2 ts Salt
1/4 ts Pepper
1 pn Rubbed thyme
1 pn Dried oregano leaves
1 pn Rubbed sage
In heavy Dutch oven, brown beef bones slowly in margarine over low heat, 30 minutes, stirring occasionally. Add water & remaining ingredients; bring to simmer. Simmer, uncovered, 3-4 hours, skim off grease or scum that rises to top. Remove meat, bones & vegetables. Strain. Chill stock & remove fat from surface. Let stand 24 hours.