Stocks Masterclass - James Martin Chef

Ingredients

• 1kg chicken carcass
• 2 tbsp tomato puree
• 1L water
• 1 onion, cut into chunks
• 1 carrot, cut in chunks
• 1 stick celery, sliced
• 1 leek, green top only
• Few sprigs of thyme
• 2 bay leaves
• Few parsley stalks
• 500g white fish bones
• ½ a fennel
• 1 leek, sliced
• 10 white peppercorns
• 1 celery stick, sliced
• A few parsley stems
• Water to cover
• 1 onion
• Few cloves garlic
• Few parsley stems
• 1 carrot sliced
• 1 stick celery
• 1/2 fennel, sliced
• 1 parsnip, sliced
• Few peppercorns