• First we chop the vegetables.

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  • We roast them in the oven until they’re golden-brown.

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  • Then we immerse them in cold water and bring the pot to the boil. We add beef bones, or fish and chicken.

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  • We skim the foam.

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  • When no more foam appears, and the pot is boiling nicely, we turn down the heat and simmer the stock for at least 12 hours. An hour before the end of the simmering, we add herbs and seasoning. We strain the stock.

    It’s done!

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