Ingredients

Steps

• Put the meat and/or bones into a stock pot and cover with 2.3 litres of cold water.
• Bring slowly to the boil, turn down the heat so that the stock simmers gently, and skim off the scum that rises to the surface.
• Add the vegetables, tomato and parsley and simmer gently for 3 hours.
• Strain and, if necessary, return to a clean pot and boil fiercely to reduce the stock to the required amount.