When making stock – remember:

• Don’t boil – too much heat and motion in the pan creates a very cloudy and off tasting stock.
• Don’t use vegetables that are overly strong or will add a strange color to your stock. Avoid vegetables such as broccoli, brussel sprouts, asparagus, cauliflower, cabbage, beets, etc.
• Never cover your stock, otherwise you cannot reduce the liquid and concentrate your flavors. The stock can also turn cloudy.
• Don’t stir – let the simmering motion do the work for you.
• Don’t add salt to your stock – always season your finished dish not your stock. When simmering stock, you are actually reducing the amount of liquid, and therefore concentrating the salt flavor.

When making stock from a chicken or turkey carcass:

• Use the carcass quickly, don’t let it get stale.
• Don’t cook a carcass too long, or it may become strong and bitter.
• Whenever possible, add a small amount of raw meat, such as veal, chicken or beef, and some uncooked marrow-filled bones to your stocks – gives greater flavor and consistency.