Stock usually comes in the shape of a stock cube, either meat based or vegetable. If after a roast dinner you have a left over piece of bone or bird carcass then don’t throw it away! use it to make stock or consommé:

 

INGREDIENTS:

 

BONE OR BIRD CARCASS

SPRIG OF HERBS (Thyme, parsley, sweet bay &c.)

ONION

CARROT

CELERY

SEASONING

 

Throw your piece of bone or carcass into a sauce pan large enough to hold it. Cover with water and add an halved onion and some chopped carrots and celery along with the herbs. Simmer for at least two hours with the lid on. When you’re happy that the liquid has absorbed enough flavour from the meat pour the entire contents through a sieve. (Remove the large bits first if it makes it easier.) Return the liquid to the heat and simmer till reduced. How much you want to reduce the liquid is up to you. Season to taste.  Serve or once cooled pour into containers and freeze for future use. If you have a large bird carcass such as a goose you may wish to double the ingredients.