Preheat oven to very hot, about 500F degrees. Place bones in a single layer in a roasting pan, break carrots and celery into large pieces and sprinkle among the bones, ditto with the onions. Roast for 30 to 45 minutes until meat, bones, and vegetables begin to brown, even burn a little. Dump these into a deep stock pot. Pour about a half inch of water into the roasting pan and dissolve any bits which have stuck to the bottom of the pan. Pour over bones. Add more water to several inches above bones. Bring to a boil and stir in tomato paste. Add parsley, thyme, peppercorns, and garlic. Cook, barely simmering, for several hours, adding more hot water as necessary. Strain and boil slowly until reduced and flavor is intensified. Allow to cool and skim any fat from the top. SOURCE: Lee Baileys Soup Meals (1989:isbn0517573040) Notes: Refrigerate, tightly covered, or freeze. Makes about 2 quarts Recipe by: Lee Baileys Soup Meals: Cold-Weather Posted to MC-Recipe Digest V1 #1049 by KitPATh
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 7 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 106.5mg||4 %|
|Potassium 396.5mg||10 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 10.1g|
|Protein 2.9g||4 %|
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Calories per serving: 65
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