Brown chicken or game stock

Method

1. Preheat the oven to 190°C. Put the oil in a roasting pan and heat in the oven. Roughly chop the bones into small, even-sized pieces. Add them to the roasting pan and roast for 10–15 minutes, stirring occasionally to prevent them sticking and burning.
2. Once the wings are golden brown, scatter on the butter and return to the oven until it foams. Add the vegetables, garlic and thyme and return to the oven for a further 10 minutes, until everything is a deep golden brown.
3. Remove the roasting pan from the oven. Tip the contents into a colander to drain, then transfer them to a stockpot or large saucepan. Tip out all the fat from the roasting pan and place it over a medium heat. Add a few splashes of water and stir to scrape up any caramelised residue; this is called deglazing. Pour the deglazing liquid over the roasted bones and vegetables, then pour on the cold stock.
4. Bring to the boil slowly. Use a ladle to skim away the scum and impurities as they rise to the surface. When the stock boils, reduce the heat and simmer gently, uncovered, for 30 minutes, skimming frequently.
5. Leave to cool slightly then strain through a fine sieve into a pitcher or bowl. Allow to cool completely, then skim again and refrigerate overnight. When the stock is cold most of the fat will have solidified into a layer on the surface. This can be easily scraped away.
6. If not using immediately, divide into 500 ml batches and freeze. If using from frozen, leave to thaw out in the refrigerator overnight, or defrost quickly in the microwave. This minimises the risk of harmful bacteria forming.
7. The stock will keep in sealed containers in the fridge for 3 days or up to 3 months in the freezer.