Skim the stock
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.
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.
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.