Brown Chicken Stock

• 1.5 kg (3½ lbs) chicken wings or carcases, chopped
• 3 tablespoons <

Pour the oil into a large roasting pan and place in the top of a hot oven. When the oil is very hot add the chicken bones and wings, stir occasionally until they brown. Be careful not to char the bones or the resulting stock will be bitter. When the bones are nicely browned, add the vegetables, peppercorns and bouquet garni and continue to roast until the vegetables take on colour. Remove the p