This is a quite simple, but very good stock, suitable for most of the recipes in this book that require meat stock.
It will always taste better if you make it with the whole chicken, and with the brisket together with the bones. Don’t discard all the fat from the brisket, even though you will have to remove it from the stock after it has been refrigerated. The meat of the chicken and beef can be used for boiled-meat dishes.
The same method and the same non-meat ingredients a