Instructions: Wash and chop the vegetables.

Place the bones, vegetables, herbs and garlic in a large stockpot and cover with water. Bring to the boil and simmer on low heat for 3 to 4 hours, topping up with water if required.

Strain into a clean pot and carefully remove all the fat.

Freeze until required or make a rich glaze by reducing stock to a thick syrupy consistency.

*Note:
Even though it seems like a long process, all you really have to do is make sure the stock just continues to simmer gently.

Also, stocks can be made well in advance and pulled out of the freezer as required.

Its always good to have some stock or meat glaze handy as it forms the basis of soups and white sauces for chicken and veal dishes.

*This makes a fair dinkum sauce and not an immitation.

Freezes well.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.