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2 Litres
Easy
Published 1990
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