Several carcasses or bones and offcuts of the same species of animal,
1 stalk green celery
2 medium carrots
1 French onion
2 glasses aromatic white wine
2 cups vegetable stock
1 ripe tomato
1 bay leaf
2-3 parsley stems without the leaves
3-4 juniper berries
extra virgin olive oil
1 teaspoon black peppercorns
Break up the bones and rub them with extra virgin olive oil. Put them in a baking tray and brown them in a preheated oven at 220 °C, until dried out and very dark, but not burnt.
Transfer them into a large saucepan. Coarsely chop the celery, carrots and onion, and sauté them in another pan with a little oil, over a high heat initially, then turn it down to minimum. Once the vegetables are cooked, turn up the heat and brown till nice and golden. Then put them in the pan with the roasted bones.
Pour a glass of wine into the pan you used to cook the vegetables and simmer until reduced by half. Repeat this operation with the baking tray used to roast the bones: pour in the second glass of wine and scrape the tray with a spatula to incorporate the caramelized meat juices. If necessary, add a cup of stock. Pour the liquid from the tray into the pan with the bones and vegetables.
Wash the tomato and dice it. Brown it in a pan with a little oil over a high heat and add it to the other ingredients. Deglaze this pan with a cup of stock, reduce it and add it to the rest. Brown all the ingredients together for a few minutes over a high heat, then add the bay leaf, parsley, juniper, clove and pepper, and cover with water. Cook uncovered, over medium heat, for around an hour and a half.
Once cooked, season with salt then strain. The best way to cool it is to put the pan directly into a large bowl of water and ice. Pour the stock into jars and refrigerate or freeze immediately.