Fond (fond de cuisson)

Instructions

1. Rinse the bones under cold water to remove blood and impurities.
2. Put the bones in a large stockpot and cover with cold water. Bring slowly to the boil, skimming the surface regularly.
3. Add the peeled vegetables cut into large chunks, the bouquet garni, the peppercorns and the coarse salt.
4. Let it barely simmer, uncovered or lightly covered, for 3 hours, skimming from time to time.
5. Strain the stock through a fine sieve, without pressing the bones, and let it cool.
6. Once cold, skim the fat from the surface, then store in the fridge for 3 days or freeze in small portions.