Many people think making stock at home is a waste of time, but it really isn’t !!
Stocks are often made from leftovers, carcasses, bones, meat and vegetable trimmings, so really it makes sense to make your own stock at home. I know stock cubes and shop bought stocks are much more convenient, but how much fresh meat or vegetables do those little brown squares of powder contain and why do they always make your food taste so salty.
For the sake of half an hour, every month you can make your own stock cubes at home. When I’ve made stock I pour it into those little ice cube bags and freeze them so I end up my own little fresh stock cubes, that I can use any time
1 pigeon carcass, or trimmings such as legs and wings on the bone, keep the breasts to cook.