"Nick" <npdweb@nick-dawson.[removeme]com> wrote:

> Roast the bones (even if already cooked) at 500 for approx 40 mines until
> VERY brown.

I still have some raw bits (backbone, wings)...should I toss those in to
roast as well?

> If you are just making stock, omit the tomato paste and wine....

Would it be horrendous if I left out the tomato paste? We're a
tomato-free household (yeah, I know...kills me sometimes).
--
'Tis Herself