A stock that is worth making in large quantities, then reducing and freezing in small ones, to be used when needed. For general use I don’t bother to roast the bones, but if the stock is to be used for a brown sauce, or a Bordelaise, it is necessary to give it a stronger flavour and a darker colour. Spread out the bones on a roasting tray and roast in a preheated hot oven, somewhere between
Put all the ingredients into a large pan and add enough cold water to cover. Bring to the boil, skimming off any scum that rises to the surface. Cover and simmer very gently for 2 hours. Strain through a very fine sieve and leave to cool.
When cold, lift off the fat that has set on the surface; this can be used for cooking meat or roasting potatoes. Use or freeze the stock as required.
© 1990 Joyce Molyneux. All rights reserved.