Squab stock from Spice by Christine Manfield

Ingredients

• 2 brown onions, chopped
• 2 leeks, sliced
• 2 teaspoons black peppercorns
• 10 squab or quail or pigeon carcasses
• handful of flat-leaf parsley
• 2 bay leaves
• 300 ml red wine
• vegetable oil
• 2 sprigs thyme
• 6 large garlic cloves, sliced
• 1 carrot, sliced
• 2 litres White Chicken Stock