Chop the bones and brown well on all sides by placing in a roasting tin in the oven.
Drain off any fat and place the bones in a stockpot.
Brown any sediment that may be in the bottom of the tray, deglace (swill out) with 1/2 litre of boiling water, simmer for a few minutes and add to the bones.
Add 1/2 the cold water and bouquet garni, bring to the boil and skim.
Wash, peel and roughly cut the vegetables.
Fry in a little fat until brown, strain and add to the bones.
Simmer for 6-8 hours.
Add the rest of water half way though Skim and strain through a chinois and fine muslin.
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