This strong stock will keep for up to a week if refrigerated and brought to the boil every 2 days.
Place a round metal pastry cutter or trivet in the bottom of a large stockpot to prevent the ingredients from sticking. Fit all the meat and bones into the pot and add water to cover by about
Ladle the stock into a colander lined with dampened muslin placed over a large bowl. Leave the strained stock to cool completely, then remove the last traces of fat from the surface. If the stock is refrigerated, the solidified fat may be lifted off.
After they have all been strained and left to cool, if you reduce them by a further two thirds you will have a glaze (or jelly).
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