Good stock is the secret to many great soups and
sauces. Stock is a normally clear liquid (sometimes murky, depending on
the ingredients) which carries the flavor from simmering vegetables,
herbs and spices, very often with less palatable parts of animals like
beef, chicken, fish, prawn, etc.
It may sound tedious to make stocks, but is indeed easy, nutritious,
what more inexpensive! Preparation time is short though cooking may take
a while. The ingredients are almost ever available if you have been a
regular cook. The taste may differ by batch as the elements vary each
time, but while you mix and match based on the availability of your
ingredients, there are basic components and steps to observe, for a
delightful stock.
To add flavor and color to beef or chicken stock, brown the bones before
simmering; alternatively, use the remains of a roast dinner. Fresh herbs
are better than preserved or dried ones. Bouquet garni (French for
"garnished bouquet") is commonly used in the preparation of stocks; its
main elements include parsley, thyme and bay leaf, tied in muslin.
Existing stock can be used as the basis for a new stock. Make the amount
that can last for a few times of usage since the stock can be kept
frozen for later use. Never boil the stock but just simmer it to boiling
point.
Learn to prepare different kinds of pleasant stock: