Instructions to make the broth

• Place the oil or fat in a large enough pan and warm up
• Add the bones and meat and lightly brown the pieces by frying on low to medium heat and turning the pieces now and then
• Cut the onion in large pieces and add them to the pan
• Add all the water, the bayleaves, salt and pepper and bring close to a boil
• When foam and scum starts to appear, remove these with a small sieve. Continue to do this, until the soup comes to a very slow simmer
• Keep the soup at a very soft simmer for 4-5 hours
• Taste the soup and adjust salt or pepper level . If desired, add a broth tablet or a little soy sauce
• Thereafter, remove the bones and reserve the meat. You can use it for ragout, or add it later back to the broth
• Let cool down and refrigerate over night
• The next day, remove the hard surface fat layer and discard (or use for frying later)
• A clean broth results. If you want the broth to be super clean, filter while warm over a cloth.