Directions

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  1. Preheat oven to 200C.
  2. Place the bones and vegetables in an oven-safe dish. Add ½” water and roast in the oven for 40-45 minutes (until browned).
  3. Fill up a large pot with water ⅔ way up and bring to a boil.
  4. Add the roasted bones & vegetables, thyme, salt, and peppercorn. Cover and leave to simmer for 4-5 hours.
  5. When the stock is ready, strain it and pour back into the same pan.
  6. Cover and simmer for another hour to reduce to half (for a more intense stock).