Take homemade soups, stews and risottos to the next level with this full-flavoured stock. (The secret is roasting the bones before simmering.) Don’t add salt so you can season the dish you’re making as you like.
USE STOCK IN
our Barley vegetable risotto, Cajun shrimp jambalaya or Chicken and artichoke ragout, or as a base for soups and stews.
KITCHEN TIP
When buying bones, ask the butcher to cut them into small pieces for you.