2 carrots, cut in chunks (unpeeled)
4 celery ribs, cut in chunks
1 large or 2 medium onions, quartered (unpeeled)
1 small yam, quartered (unpeeled)
4 bay leaves
3 cloves garlic
2 tsp. parsley
2 tsp. bouquet garni (thyme, rosemary, marjoram, oregano)
3-4 quarts water
2 tsp. olive oil
1. Heat oil in a large, heavy saucepan and brown bones to provide favor. Add water, salt and bring to a boil. Skim off excess froth off the top and discard.
2. Add vegetables and rest of ingredients. Reduce heat to low and cover to boil slowly for about 4-5 hours.
3. Strain liquid with a fine sieve and use as soup base. Freeze the rest for later.
Note: To remove most of the fat, I would freeze it and gently remove the layer of fat on top. Broth can be kept in the refrigerator for up to 3 days or 4 months in the freezer.