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Place the bones in a stock pot
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Cover the bones with cold water
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Bring to a simmer over medium heat
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Chop the celery, carrots, onions and leeks into about 1/2" pieces
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Allow the stock to simmer about 30 minutes, skimming the surface occassionally
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Add the celery, carrots, onions and leeks
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Simmer 1 hour or so, skimming the surface as needed
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Add the peppercorns, bay leaves, parsley and celery leaves
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Simmer another 30 minutes
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Skim the surface again to remove as much fat as possible
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Remove the large solids from the stock and then strain