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Ingredients

Method

  • STEP 1

    Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.

RECIPE TIPS
ADDING FLAVOUR

If you have any mushrooms, tomatoes or fennel hanging around these can be added to the stock for extra flavour. You can also substitute 500ml of water for 500ml white wine for a more complex flavour.

Goes well with

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A star rating of 4 out of 5.3 ratings
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