Chicken Stock – Brown

• 5 kg (11 lb) chicken carcasses
• 100 ml (3½

Rinse the chicken carcasses under cold water and drain well. Place the chicken carcasses in a roasting tray with half of the oil and place in a very hot oven until golden brown, turning to achieve an even colouring of the bones.

In another roasting tray, roast the vegetables and bay leaf with the rest of the oil until golden brown.

Place the carcasses in a large