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Export 9 ingredients for grocery delivery
Step 1
Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour.
Step 2
Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
Step 3
Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt.
Step 4
Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours*. Remove from the heat and skim off any fat that has risen to the surface**. Strain the liquid and discard the bones. Will yield approximately 1/2 gallon is simmered for 4 hours.
Step 5
Store in air tight containers in fridge for 2-3 days, freezer for 6 months, or can with a pressure canner. Water bath canning will not work for stock due to it's low acidity.
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