1. Wash, peel and rewash the carrots. Peel the onions. Wash the
leek and celery. Cut the vegetables into mirepoix
1. Brown the bones and shanks in a roasting tray in the oven at
350°F for ~30 minutes
2. Add the mirepoix to the roasting tray and roast for a further ~10
minutes. Strain the fat off. Add some water to the tray to release
the sediment. Pour the liquids, bones and meat into a pot and add
the remaining water
3. Bring to the boil and skim off any fat and impurities. Reduce to a
simmer and cook for 4-8 hours. Add the bouquet garni an hour
before the finish
4. Strain through a chinois, label and store appropriately
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (697g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 12 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 37.8mg||1 %|
|Potassium 1309.3mg||34 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 11.9g|
|Protein 12.2g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 101
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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