(Approx. 1 Litre)

Ingredients:

• 1 kg bones, carcasses and lean trimmings from feathered game (old birds, pheasant, pigeon, etc.)

• 100 g carrots, diced (mirepoix – large dice)

• 100 g onions, diced (mirepoix)

• 1.4 litres cold water

• 100 ml dry white wine

• 1 crushed garlic clove (optional but recommended)

• Bouquet garni:

  • 1 sprig thyme

  • 1 bay leaf

  • 1 sprig rosemary

  • A few leaves of sage and savory

  • Parsley stem

• 6–8 juniper berries

• A few black peppercorns

• ❌ No salt!

Method:

1. Roast the bones

   • Preheat the oven to 220 °C (fan-assisted).

   • Spread the bones and trimmings on a roasting tray.

   • Roast for 25–30 minutes until evenly browned. Do not burn.

2. Add mirepoix

   • Add the carrots and onions to the tray.

   • Roast for a further 10–15 minutes until slightly caramelised.

3. Deglaze and add liquid

   • Transfer all contents to a cold stockpot.

   • Deglaze the tray with hot water or white wine, scraping all the fond (brown bits).

   • Add to the pot along with the remaining cold water and wine.

4. Add aromatics

   • Add the bouquet garni, juniper berries, peppercorns and crushed garlic.

5. Slow simmering

   • Bring to a gentle boil, then reduce to a low simmer.

   • Simmer uncovered for 2.5 to 3 hours, skimming regularly to keep the stock clear.

6. Degrease

   • Skim off any surface fat carefully toward the end of cooking.

7. Strain and chill

   • Remove solids with a ladle.

   • Strain through a fine sieve or cheesecloth.

   • Chill quickly (cold water bath or blast chiller).

   • Store in small portions, refrigerated (max 4 °C) or frozen.