This is the most useful of all stocks, a good light base for soups and stews, and even light enough for some fish dishes. Use the same method for duck and other poultry stocks. If you want a darker, stronger stock, roast the bones in a hot oven for 20 minutes or so until browned, before simmering.
Put all the ingredients into a large pan, and add
When cool, lift off the fat that has set on the surface; this can be saved and used for other dishes. Use or freeze the stock as required.
© 1990 Joyce Molyneux. All rights reserved.