Skim the stock while cooking.

A Well-skimmed stock will be clear when chilled; a murky and cloudy broth will result if it hasn't been skimmed very well or if the stock is boiled. So skim often and don't let the stock boil.

Don't salt stock.

Salt is added according to each individual recipe, not during cooking, as the liquid reduces and intensifies any flavors within.

Bouquet Garni

The bouquet usually contains bay leaf, parsley, thyme, leek and black peppercorns. You can add garlic, fresh ginger, clove, lemon peel, celery leaf or fennel bulb and tops instead of leek.

Tie the ingredients in a bundle using cheesecloth and kitchen string.

Leave it in the pot throughout the stock cooking process and discard when finished.

Pick the right stockpot

Do not use aluminum pots to cook stock. All others are non-reactive and are acceptable.

Storing

After the stocks cooks, chills and is strained, remove all the excess fat. Divide the stock according to your typical uses in one- and two-cup containers, and freeze.