Brown Stock

Method

Chop bones and brown all over by either roasting through the oven or in a large frying pan with a little oil. Drain off any fat and place the bones in a large saucepan.

Making sure any fat has been discarded from the tray or frying pan add ½ litre of water and boil up to dislodge any sediment then add to the bones. Add the cold water, bring to the boil and skim. Simmer for 2 hours.

Wash, peel and chop up the vegetables, fry in a little oil to brown, strain and add to the bones. Add the bouquet garni and peppercorns. Add any overripe tomatoes and mushroom trimmings.

Simmer for 6-8 hours. Skim and strain.