Ingredients

Steps

• Spread the bones in a roasting-pan and brown, turning to cook evenly, for 20 minutes.
• Drain off the fat and put the bones in the stock-pot.
• Brown the vegetables for 5 minutes and add to the stock-pot.
• Deglaze the roasting-pan with 275 ml of boiling water and add this and 1750 ml of cold water to the stock-pot.
• Bring to the boil, skim, turn down the heat and simmer gently for 1 hour.
• Add the bouquet garni and peppercorns and continue cooking for 1.5 hours.
• Strain.