Method

1. Clean and prepare all the ingredients.

   Divide the rabbit bones among three large roasting pans and distribute the vegetables, herbs, and olive oil evenly. Toss well so all the ingredients are evenly coated with the oil.

   Roast in a preheated oven at 180–190°C for approximately 35’, until the bones and vegetables develop a rich color and their aromas are released.

   Remove the roasting pans from the oven and place them over the heat. Add the black peppercorns, bay leaves, rosemary, and thyme.

   Deglaze with the white wine and, using a wooden spoon, scrape the bottom of the pans thoroughly to release all the caramelized bits from the roasting process.

   Transfer the entire contents of the roasting pans into a large stockpot.

   Add enough cold water to completely cover all the ingredients.

   Bring the stock to a boil and carefully skim off any foam that rises to the surface.

   Once the stock is clear, reduce the heat and simmer gently for 4–5 hours over low heat.

   Remove the pot from the heat and strain the stock through a fine-mesh strainer to obtain a clean and clear stock.

   Transfer the stock to a clean pot and allow it to simmer again over low heat until it reduces, becomes concentrated, and develops body and a glossy texture.

    

   Remove the fat from the surface either while the stock is still warm, using a ladle, or after chilling in the refrigerator, once the fat has solidified on the surface.

    

   The finished stock should be clean, clear, and full of flavor.

    

   Use this stock in any preparation where the deep flavor of rabbit is desired, such as sauces, braised dishes, and rabbit-based recipes.

    

   Store in the refrigerator in a clean, airtight container for up to 5 days or freeze for up to 3 months.