Meat broth - base

The proportions that are included in the culinary recipe of meat broth-the basics of Russian cuisine, are designed, of course, not for one cooking procedure. Of course, provided that your family does not consist of eight or more people. The advantage of broths, which are part of other dishes, is that it can be used when the need arises. And store it in the refrigerator, just not for too long, because our food that has not been brought to mind can simply turn sour. Three days is quite a normal period.
Cut the meat into pieces and chop the bones into smaller pieces. All vegetables and roots are thoroughly washed and cut into slices, except onions and garlic. We use these entirely. The bones together with the bulbs are placed on a hot baking sheet and baked in the oven at a temperature of about 220 degrees. It will take about one hour, maybe an hour and twenty minutes. We put the bones with onions in a large saucepan, we also send pieces of meat there, fill with water (4.5 liters). Bring everything to a boil, then pour in a glass of water. Be sure to remove the foam formed.
Scrape off the fat remaining on the baking sheet, dilute with a glass of water and bring to a boil in a separate saucepan. After pouring the liquid into our broth, pre-straining. Put all the prepared vegetables and roots in a saucepan and cook over very low heat for three hours. Filter, pour into jars (it is more convenient to store this way), cover with a linen napkin (so that it "breathes"), let it cool down, and then hide it in the refrigerator.