Preheat the oven to 200°C (390°F)' and roast the bones in a pan for about half an hour, until browned'.
⚙ Preheating the OvenOvenBaking pan
💡Roasting is what gives the stock its dark color and deep meaty flavor.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Transfer the bones to a large pot, along with the juices in the pan.
Large pot
3
Add the water and the peppercorns and thyme, and bring to a boil.
Stove
4
Skim off the foam, turn the heat down very low and simmer gently for 3 hours. Add the onion, leek, carrot, celeriac, parsley root and garlic and cook 3 more hours.
Stove
5
Strain through a fine strainer and let cool.
Fine sieve
6
Divide into containers and freeze.
230calories
15 gprotein
24 gcarbs
8 gfat
● protein 26%● carbs 42%● fat 32%
Per serving (750 g), of 4 servings
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Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
🔧 Tools needed (5) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Large pot· Also works: Pot (Cook in two batches)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Fine sieve· Also works: Cheesecloth (Cheesecloth over a sieve)· 💡 Workaround, changes the dish: Colander (Lets more through)
By the steps, as the recipe is built now: another version or addition can change the list.
