Meat stocks

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About


The above ingredients would be fine for a meat stock, but substitute meat bones and trimmings for the chicken. Reduce the flavourings accordingly if your quantities of meat are smaller. I prefer to brown the trimmings, bones and vegetables to produce more flavour (and colour; I can’t think of any occasion when you might need a pale meat stock). Roast the bones in a hot oven in an oiled tin, and