It’s basically the same ingredients as a broth but more flavor, color, and texture is added by roasting some of the ingredients
Active time: 20 min
Total: 3-8 hrs
1 large onion cut in quarters (2-3 medium sized)
2 stalks of celery
3 carrots peeled
3 cloves of garlic
2 bay leaves
2-3 sprigs of parsley
2-3 sprigs of thyme
salt and pepper to taste- Be careful with the amount of salt as the liquid will reduce. Adjust the seasoning at the end.
~2 kg (4 lbs) of bones and/or meat with bone-
If veal or beef: preferably with marrow, beef shank is a good option. Ask your butcher to give you the part of the shank that has more bone rather than meat (all the good flavor is in there).
If chicken: I prefer wings, legs, thighs, neck and carcass
Preheat oven to 375°F/195°C. Assemble bones and meat in a roasting pan and put it in the oven. In the mean time peel and roughly chop into large chunks the onion, carrots, and celery (remove any leaves as they might burn). Place them in a lightly oiled roasting pan. Once the meat has acquired a light brown hue, at least 20 min, put the roasting pan containing the veggies in the oven alongside the other roasting pan. Continue roasting the meat and the vegetables for another 20 to 30 minutes. Be careful, we don’t want any black color only a beautiful caramelized tone on both the meat and the veggies. Once the desired color has been acquired, place the contents of both roasting pans in a pot and fill with 4-5 liters of COLD water. Add the rest of the ingredients, remember be wary of the salt as the liquid will reduce. Bring the contents up to nearly a boil and then reduce to simmer.
Continue as explained in the Broth section.
I should mention that when I’m feeling lazy, but I still want a nice dark broth, I roast the meat and bones, but skip the vegetable-roasting step. I know, I know… how can I skip roasting the vegetables!? Even though I sacrifice some depth in flavor, roasting
the bones still yields a rich and flavorful result.
Hope this was helpful!