Ingredients

Steps

• Break up the bones and roast in a moderate oven at 200°C for 20 minutes.
• Strain off any fat, then stir the vegetables into the bones and turn any unbrowned bones face up.
• Roast for a further 15 minutes.
• Using a slotted spoon, transfer the ingredients to the stock-pot, cover with water (approximately 5.1 litres) and bring to the boil.
• Skim repeatedly to remove scum, then add the bouquet garni, garlic, and peppercorns.
• Simmer, partially covered, for 2 hours.
• Strain and season with salt.