5000 - Chicken Bones or Wings
8000 - Cold Water
2 - Onions
3 - Carrots
3 - Celery Stalks
2 - Calves Feet
250 - tomato Puree

Put the chicken bones in the ovan (200C) untill well roasted. Dice the vegetables then place in a stock pot with the claves feet. add the roasted bones and cover with the water. Gently simmer for 24 hours. Skim off any fat/oil/scum floating on top. Then pass through a fine chinnois. Reduce by half.