1.To make brown chicken stock, preheat oven to 240C and roast bones in a roasting pan, turning occasionally, until browned (40-50 minutes). Transfer to a large saucepan, deglaze roasting pan with water, scraping all the residue from base, then add to saucepan with bones and just cover bones with water. Bring to a rapid simmer, ladling off scum as it surfaces, then simmer gently over medium-low heat, topping up water as necessary to keep bones just covered, until stock is well flavoured (2-2½ hours). Strain and keep hot.
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