Ingredients

Steps

• Spread the bones on a roasting-pan and cook in a 200°C oven for 15 minutes.
• Pour off and wipe away as much fat as possible and add the diced vegetables.
• Roast for a further 5 minutes and transfer to a large pan.
• Deglaze the roasting-pan with 275 ml boiling water and pour over the bones and vegetables.
• Add 1.1 litres cold water to the pan and bring to the boil.
• Reduce to a simmer, skim, add the bouquet garni, and cook for 2 hours.
• Strain and salt.