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Easy
By Stephen Bull
Published 2001
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