How to make it

  • Brin all ingredients to the boil in a large saucepan and cook for several minutes on high.
  • Redude heat and skim fat from the survace.
  • Cover and simmer gently for about an hour.
  • Strain, several times if necessary, through a fine sieve to achieve as clear a stock as possible.
  • Refrigerate, then remove any fat from the surface once again.
  • The stock will keep in the refrigerator for several days or can be frozen in suitable amounts for long term storage.

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