Stock

Any Combination of

• leftovers and bones and carcasses of
• beef
• veal
• chicken
• duck

Bones, carcasses, feet and vegetables are best browned in a hot oven to enrich the ultimate flavour – don’t overdo it, don’t let them catch. Deglaze their vessel with water. However, there’s not much to be gained by browning scraps of already cooked meat. The greater the quantity of meat and bones, the more gelatinous, smoother and deeply flavoured the stock will be.

Use a large pan – 1