In a large stockpot over high heat, bring the bones,
onions, carrots, celery, garlic, thyme and water just
to a boil. Add the bay leaf. Reduce the heat and
simmer for 4 to 6 hrs, or until the stock is richly
flavored. Strain through a fine sieve into a bowl and
use imediately or allow to cool to room temp before
refrigerating.
This stock keeps in the refrigerator for up to 1 week
or can be frozen.
Recipe By : Caprial's Cafe Favorites, Chef Caprial
Pence, pg 141
