Brown Poultry or Veal Stock

• 1 kg (2¼ lb) raw poultry or veal bones and trimmings, cut in small pieces
• 20

Place in a roasting tin and brown in the oven on all sides for about 30-40 minutes. Strain off all the fat.

Add and continue to roast carefully for a further 4-5 minutes.

Remove the tin from the oven and transfer its contents to a large saucepan.

First add 500 ml (17 fl oz), bring to the boil, then boil to reduce to a glaze.

Add the same amount of water again and