Tips to make one:
1. Vegetables are essential — carrot, onion, turnips, leeks and celery are usually used. Put them into a pot and cover with water.
2. Bones from white or red meat can be added.
3. Once the stock has boiled and comes to a simmer, add the vegetables to the pot gently.
4. You can try roasting the pieces of chicken and meat or vegetables for more intense flavour. This makes for a great brown stock.
5. If you are preparing a meat stock, you need not use prime pieces. Just the bones and some cartilage can impart great taste.
6. Fresh herbs like basil, bay leaves, lemongrass and thyme and spices like peppercorns and nutmeg are perfect as aromatics and add all the right flavours too.
7. Skim the layer that will appear on top of the stock.
8. Simmer the stock for at least three hours so as to yield the best flavours.
9. Never add salt to the broth as it tastes best in a natural state.
10. Once done, strain the stock. You may then store it in the fridge for up to four days.
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