Brown Meat Stock

Spread the meat scraps with tendons, bones, skin and pork rind (there should also be a little bit of fat), together with the washed, well cleaned and chopped vegetables evenly in a buttered roasting pan.

Add the spices and place in the oven heated to 250 degrees. Turn again and again until the meat and vegetables have a nice golden color – just like a roast. Pour a few tablespoons of cold water on top and use it to loosen the roast stock that has settled on the bottom of the pan. Again put it in the stove and let this liquid evaporate almost, but not completely. Repeat the procedure 4 to 5 times if possible. Only then add cold water until the meat and vegetables are completely covered. Return the roasting pan to the stove and boil down the liquid by half and add more. After a short bubbling, pour the liquid through a sieve into a narrow, tall container to degrease it after it has cooled down. After the stock has cooled, the layer of fat that has solidified on the surface can be easily lifted off. Do not add salt, as the reductions make it difficult to estimate the mass and also dissolve enough minerals.

Variation game stock: Ingredients as for the brown meat stock, but take game meat and additionally a bay spice, a clove and three juniper berries.

Variation fish stock: All

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