Clear Stock By CD

 More than 1 kg of bones, placed on tin foil and drizzled with some oil to be put into the oven for the browning process 

 

Into the prepared oven of 200 degrees C

 Mixed of yellow onion, carrots and celery pieces to be added to the bones and into the oven after approximately 20 minutes

 

The mixture of bones and vegetables well browned 

The bouquet garni which is made up of celery, cloves, whole pepper corn, bay leaves and parsley stalks tied together with kitchen string

 The extended kitchen string is then tied to the pot handle for easy removing of the bouquet garni once the stock is done 

 The clear stock at starting of cooking time 

This is not the end product yet, but most of the unwanted fat has been removed.  Total cooking time for the stock was 8 hours, and I was already sleeping, therefore no picture of the finished clear stock was taken