| 3 lrg Carrots, Scrubbed, Unpeeled, and Cut Up |
1/2 carrots |
$1.49 per pound
|
$0.12 |
| 3 lrg Onions, Quartered |
1/2 onions |
$0.79 per pound
|
$0.13 |
| 1 stalk Celery, Split |
1/6 stalk |
$1.99 per pound
|
$0.03 |
| 1 x Clove Garlic, Crushed |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 2 Tbsp. Extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 2 c. Hearty Red Wine |
1/3 cup |
$0.35 per fluid ounce
|
$0.93 |
| 1 bn Fresh Parsley Several Sprigs Of Fresh Thyme Freshly Grnd Black Pepper To Taste |
1/6 bunch |
$1.09 per cup
|
$0.18 |
| 8 c. Water Preheat the oven to 400 degrees F. Spread the bones, Carrots, onions, celery, and garlic in a roasting pan and Sprinkle them with the oil. Roast, turning the bones from Time to time, till very well browned, about 1 1/2 hrs. Scrape the bones and vegetables into a large stock kettle. Add in the remaining ingredients and simmer over low heat for |
1 1/3 cups |
n/a
|
|
| Total per Serving |
$1.46 |
| Total Recipe |
$8.76 |
Suggestions?