Place bones in a lightly oiled roasting pan. Roast in a 350°F (177°C) oven until bones are well browned (about one hour) stirring occasionally.
2
Place bones in a stockpot and discard any grease left in roasting pan.
3
Place the pan over a medium heat and cover bottom of pan with ½ in. (13 mm) of water to deglaze. Bring the water to a boil while scraping the bottom of the pan with a wooden spoon. When all the browned bits on the pan have been loosened, pour the contents into the stockpot with the bones. (Taste the deglazing water before adding to the bones. If it is bitter, do not use it.)
4
Sauté mirepoix in 3 Tbsp. (90 mL) oil over medium heat until softened and lightly browned.
5
Add tomato paste to mirepoix and cook for five more minutes or until the tomato paste has turned a dark red. Stir often to prevent burning.
6
Cover bones with water and bring to a simmer over medium heat.
7
Skim stock using a ladle to remove all scum and grease.
8
Tie peppercorns, thyme, bay leaf, and parsley into a sachet. Add sachet along with mirepoix to the stock.
9
Simmer for 9–12 hours. As the water level reduces below the bones, add more cold water to cover bones again. Skim the stock periodically.
10
**Strain the stock and cool below 70°F (21°C) in two hours or less, and below 41°F (5°C) in less than a total of six hours.
Nutrition Information
Calories
29
Fat (g)
0
Protein (g)
4
Carbohydrate (g)
3
Cholesterol (mg)
0
Sodium (mg)
446
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
Using veal bones results in a more gelatinous stock and is preferable.