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1
Bones should be cut into 3 to 4 inch pieces.
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2
Place the bones in a roasting pan in a hot oven (400 F/200 C) and brown them well.
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3
Remove bones from pan and place in a stock pot.
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4
Cover with water and bring to a simmer.
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5
Simmer, skimming impurities from top of water as they rise.
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6
Drain and reserve the fat from the roasting pan.
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7
Deglaze* the pan with water and add to the stockpot.
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8
Mirepoix.
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9
Toss the onions, carrots and celery in some of the reserved fat, add to the roasting pan and brown well in the oven.
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10
(Browning may be done on top of the stove if desired) Add the browned mirepoix and the tomato puree to the stock pot.
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11
Continue to simmer.
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12
Prepare the sachet by placing the bay leaf, thyme, peppercons, parsley stems and whole clove in a square of cheese cloth.
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13
Tie with a string, leaving one end of the string long enough to tie to the stockpot handle.
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14
Add the sachet to the stockpot.
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15
Tie the string to the stockpot handle.
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16
Continue to simmer the stock for a total cooking time of 5-6 hours, skimming the surface as necessary.
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17
Add water as needed to keep bones covered.
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18
Strain through a china cap lined with several layers of cheesecloth.
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19
Cool the stock, vented, in a cold water bath and then refrigerate.
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20
*Todeglaze the pan, carefully add a little water to the warm pan, stirring to loosen the bits of meat and bone left in the pan.
