👨🍳 Method
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1
Preheat the oven to 225°C.
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2
Wash the vegetables and chop finely.
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3
Place the bones on a baking sheet and place them in the oven for a quarter hour.
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4
Remove from the oven and turn the bones over and place back in the oven for a quarter hour.
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5
Now brush the bones with the tomato paste, sprinkle the celery, onion, leek and carrot around them and place back in the oven for 5 minutes.
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6
Put the bones, the oil and the vegetables in a large bowl.
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7
Pour the fat off the baking sheet and stir the browned bits loose with some water.
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8
Add these browned bits to the bowl as well.
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9
Crush the peppercorns with a knife.
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10
Pour the water into the bowl together with the herbs.
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11
Bring everything to a boil.
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12
When the water boils, turn the heat very low so that you can only see the surface of the water move slightly.
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13
Skim regularly and let the stock steep like this for six hours.
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14
Remove the bones and pour everything first through a coarse sieve.
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15
Press the remains very well.
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16
Then pour everything a few more times through a fine sieve, until all flavors have been extracted.
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17
Bring back to a boil and skim.
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18
Let cool as quickly as possible and place the stock overnight in the refrigerator.
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19
Skim off the fat so you get a defatted stock.
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20
Note: If you want to obtain a glaze, you can let it reduce further until you have approximately one and a half deciliter left.
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21
Pour this thick liquid back through a pointed sieve.
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