因为手头没有电脑，就先用pad更新一个无图的基本方子。 

材料： 制作大约 1.5 L
2 tbsp olive oil （2汤匙橄榄油 
1 carrot, peeled and chopped （1根胡萝卜，去皮切块 
1 onion, peeled and chopped （1个洋葱，去皮切块 
2 celery stalks, chopped （2根芹菜杆，切块 
1 leek, washed and sliced （1根韭葱，洗净切片 
1 bay leaf （1片月桂叶 
1 thyme sprig （1枝百里香 
3 garlic cloves, peeled （3瓣大蒜，去皮 
1 tbsp tomato purée （1汤匙番茄泥 
1 kg raw chicken bones （1公斤生鸡骨 
sea salt and black pepper （盐与黑胡椒 

-Heat the olive oil in a large stockpot and add the vegetables, herbs and garlic. Cook over a medium heat, stirring occasionally, until the vegetables are softened and golden. Stir in the tomato purée and cook for a further minute. 
-在大汤锅中加热橄榄油，加入蔬菜，香料和蒜瓣。中火加热不时翻拌，直至蔬菜变软呈金黄色。拌入番茄泥，再烹煮数分钟。 

-Add the chicken bones, then pour in enough cold water to cover. Season lightly with salt and pepper. Bring to the boil and skim off any scum that rises to the surface. Reduce the heat and leave to simmer gently for 1 hour. 
-加入鸡骨后倒入足够冷水没过材料。加入盐与胡椒微调。煮沸后撇去表面浮末。调小火慢炖1小时。 

-Let stand for a few minutes to cool slightly and allow the ingredients to settle before passing through a fine sieve. Leave to cool. Refrigerate and use within 5 days, or freeze the stock in convenient portions for up to 3 months. 
-关火后放置冷却几分钟。待原料沉淀后过筛。彻底冷却后，冷藏法请在5天内使用，冷冻法则分成方便小包装后在3个月内使用。 

另外： 
Brown chicken stock
-Make as above, first roasting the chicken bones at 200°C/Gas 6 for about 20 minutes. The stock lends a greater depth of flavour to a dish. 
-其他步骤同上，先将鸡骨置于200摄氏度／瓦斯6档的烤箱中烤制20分钟。这样的高汤将带给菜肴更为浓厚的风味。

来自『Ramsay's Best Menus』渣翻译请谅解。 
自购分享，因为版权问题请勿私自传出Lofter以外。m(_ _)m