Ingredients
- 4 bay leaves
- 1 calfs feet
- 1,100 gr onions (yellow)
- 950 ml chicken stock
- 30 ml oil
- 18 gr garlic (minced)
- 1 gr mace (ground)
PLACE BONES, oil and onions in a large pot and place over low heat. Cook, stirring, until the onions change color from light to dark, about 1 hour. Add garlic, mace, stock, bay leaves, salt and pepper. Cover and simmer for 45 minutes. Remove the bones and bay leaves and serve the soup.
