Consomme

Step 1

Preheat oven to 400 degrees.

Step 2

Put bones and meat in large baking pan and roast for 1 1/2 to 2 hours, or until nicely browned.

Step 3

Put vegetables and seasonings into large stockpot. Add browned meat and bones. Rinse baking pan several times with some of water, scraping to loosen all browning, and add rinsings and remaining water to stockpot.

Step 4

Bring stock to boil slowly, reduce heat and simmer, covered, for 3 1/2 hours.

Step 5

Strain broth through double cheesecloth or bouillon strainer and refrigerate overnight. Residual meats, if combined with fresh vegetables in aggressively seasoned sauce -with, say, plenty of Madeira and Worchestershire sauce - will make quite good pot pies for freezing.

Step 6

Mix first 4 ingredients thoroughly and stir into cold stock.

Step 7

Bring stock slowly to boiling point, stirring frequently. Do not let it come to full boil; simmer very gently, uncovered, for 40 minutes. Add thyme and simmer 10 minutes more. Remove from heat, allow to settle and cool for 10 minutes and strain through double cheesecloth or bouillon strainer. (The residual solids can be used for pet food.)

Step 8

Reheat clarified consomme, check for salt, and serve piping hot in demitasses or small bouillon cups.