Step 1

Preheat oven to 180°C. Grease 2 baking trays and line with baking paper.

Step 2

Spread bones across prepared trays, and roast for 30 minutes or until golden.

Step 3

Place the garlic bulb, onion, leek, fennel, carrot and celery in a large stock pot over medium heat. Add the wine and cook for 2 minutes or until reduced, then add the bones, rosemary, thyme and enough cold water (about 3.5L) to just cover.

Step 4

Increase the heat to high and bring to the boil, skimming impurities from the surface. Reduce heat to low and gently simmer for 21/2-3 hours or until fragrant and flavourful.

Step 5

Remove from heat, then chill for at least 2 hours. Once fat comes to the surface, remove using a spoon, then strain stock through a fine sieve, discarding solids.

Step 6

Place potatoes in a saucepan of cold salted water over medium heat. Bring to the boil and cook for 10-15 minutes or until tender. Drain, then cut into pieces.

Step 7

Heat oil in a frypan over medium-high heat. Add remaining garlic and fry for 10-20 seconds or until golden. Remove with a slotted spoon and drain on paper towel. Repeat with baby kale leaves, if using, frying for 1 minute or until crisp.

Step 8

To serve, warm the stock over medium heat. Divide potatoes, tarragon and torn kale among bowls, then pour over stock (the hot stock will cook the kale). Drizzle with extra oil and top with fried garlic and baby kale leaves.