Ingredients:

• 6 l of water
• 1 kg of bones with meat scraps (beef, chicken or game)
• 1 large piece of smoked pork rind or lean bacon
• 2 red onions, unpeeled (the skin makes the broth clear and gives it a nice colour)
• 2 leeks
• 1/2 celeriac, with skin and leaves
• 2-3 carrots, with skin
• 1 tablespoon salt
• 1 teaspoon peppercorns
• 2 bay leaves
• 2 cloves
• a little rosemary and thyme
• 2 sage leaves
• 2 sprigs of lovage, leaves and stems
• 2 unpeeled garlic cloves

Anti-waste tips:

• Wash the vegetables thoroughly so you don’t need to peel them. Separate the meat from the bones, chop it finely and use it to make, for example, vol-au-vents or soup
• Prepare the celery and carrots in a salad
• Use the stock to make soups and sauces
• Freeze the stock in portions

Preparation:

Wash the vegetables thoroughly under running water, then chop them coarsely. Place the water, bones with meat, rind (or bacon), vegetables and spices in a large saucepan, cover and simmer gently until the meat falls off the bones. Then allow the contents of the saucepan to cool slightly. Place a damp cheesecloth in a colander and strain the stock into another saucepan.