Gitzi or Rabbit Stock

Preheat stove to 240 degrees. Bones in ovenproof give roast one hour, stirring regularly. Drain the fat. Dice vegetables, chop onion coarsely, cut garlic cloves in half and roast for fifteen minutes. Add tomato puree and let it brown for about thirty minutes, mixing well. Extinguish with water.

Pour everything into a large frying pan, crush the peppercorns coarsely and let it boil together with the spices and herbs. Simmer on low heat for at least four hours. Strain and reduce everything together, i.e. boil.

Cool the stock, skim off the fat and keep the stock in the refrigerator until ready to use.

For rabbit stock, substitute rabbit bones for the kid bones.

Freeze stock in portions, shelf life: 1 year.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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