Instructions: Wash and finely slice the carrots leek celery and mushrooms.

Heat the butter in the saucepan and sweat the vegetables.

Add the boiling fowl or carcasses together with the veal bone or tongue.

Cover with cold water and bring to the boil.

Lower the heat and simmer gently skimming the surface frequently.

After 10 minutes cooking time add the onion spiked with the clove and the bouquet gami.

Cook for a further 2 hours and 20 minutes then strain the stock into a bowl through a muslinlined sieve. Set aside in a cool place.

As with all stocks do not refrigerate until it is completely cold.

The stock will keep in the refrigerator for 1 week or for several weeks in the freezer.

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