Meat, Poultry and Game Stocks

There are two basic kinds of meat stock – white and brown. Although raw meat and poultry make the best stock of all, you can, of course, use leftover carcases and bones. In a white stock, like poultry stock, the ingredients are simply brought to the boil and then simmered slowly, but in a brown stock, like beef stock, the bones are first browned in a hot oven. It is important in all meat stocks to include bones for real depth of flavour, and a stock can be made very well with only raw meatless bones.