Stock is the basis for a good soup, it is the liquid in which meat, bones, or vegetables have been cooked

Ingredients

• meat, trimmings
• bones, cooked
• vegetables chopped, scraps, peels etc

Method

About 1.2 l of water should be used for every 500 g of meat, bones, and vegetables

Let it gently simmer for 2 to 3 hours

Skim off fat and grey scum when cool