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1
Break and crack the carcass.
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2
In a large stock pot, heat the vegetable oil.
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3
Season the bones with salt and pepper.
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4
Add the bones to the pot and brown for about 10 minutes, stirring often.
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5
Add the onions, carrots, celery, garlic, and bay leaves.
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6
Season the mixture with salt.
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7
Cook until the vegetables are soft, about 5 minutes, stirring often.
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8
Add the wine and tomato paste and stir to mix.
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9
Cook for 5 minutes, stirring occasionally.
-
10
Add the water.
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11
Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture.
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12
Bring the mixture to a boil.
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13
Skim off any cloudy scum that rises to the surface.
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14
Reduce the heat to medium and simmer, uncovered, for 3 hours.
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15
Strain through a fine-mesh strainer and cool.
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16
Refrigerate overnight and remove any congealed fat from the surface.
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17
The stock can be stored in the freezer for 1 month
-
18
In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni.
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19
Bring the liquid up to a boil and reduce to a simmer.
-
20
Simmer until the liquid reduces by half, about 1 1/2 hours.
-
21
Strain through a fine-mesh strainer and cool.
-
22
Refrigerate overnight and remove any congealed fat from the surface.
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23
The reduction can be stored in the freezer in ice cube trays for 1 month Yield: about 2 1/2 cups
