On Mon, 24 Oct 2005 13:40:00 GMT, "Alan Holmes" wrote:

How do you make the 'stock'?

Dont use a cube :-)
Bring some bones to the boil then simmer for anything up to a couple
of hours, or thereabouts.
Chicken carcass works well with j.a. ( or even a whole chicken !)

The more marrow and/or meat that the bones have then the thicker will
be the stock or broth.
Traditionally beef marrow bones or pigs trotters or hocks were used
for stock but you dont often see them in the supermarket !

If you are vegetarian I believe that a thin stock can be made from
well, veggies