1 onion, stuck with 4 cloves
2 pints (1.2 litres) water
for the bouquet garni
2 bay leaves
Stalks of bunch of parsley
Central stern of bunch of celery
2 sprigs of thyme
1. Simmer all the ingredients in the water for 45 minutes.
2. Strain, remove the meat if you want to use it and keep the stock. Don't boil it and don't cook it longer -all you get is more 'bone' stock.
3. To remove the fat, chill the stock: the fat will float to the surface in a layer and is easy to spoon off.
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