1 bone from 6 leg 3 stalks celery 2 carrots 2 onions 1 ripe tomato 160 gr tomato 4 peppercorns 1 bay leaf 1 parsley
Instructions
bones and cut any remaining meat off and set aside. Discard the vegetables and bones. Remove any fat that has floated to the top. The stock can then be refrigerated or frozen, or used right away to make a soup. Makes about 8 cups.