Hearty Rabbit Stock

Debone the rabbit and set the meat aside for another dish. Rinse the bones and trimmings thoroughly under cold water to remove impurities. Place the bones in a large pot and pour 1.5 liters of cold water over them. Bring to a boil, reduce the heat to a minimum, and carefully skim off any foam that forms on the surface with a slotted spoon.

Once no more foam forms, add the peppercorns and thyme. Let the stock simmer gently without a lid over very low heat for about 75 minutes.

Meanwhile, cut the vegetables (carrots and celery) into cubes of about 1 cm. Add the vegetables, bay leaf, and parsley to the stock and let them simmer for another 45 minutes. Strain the stock through a fine sieve, reduce it to about one liter, and let it cool completely. Season with a pinch of salt.