Basic Stock

Home-made stocks will immeasurably improve many dishes, do not cost much and only require a little patience. For chicken stock, use a whole chicken, or pieces (thighs and drumsticks are good). For beef stock, use the same weight of a stewing cut (not the best rump or fillet!). Mincing the meat or poultry makes for greater flavour. For fish stock, the preparation is similar, but substitute the meaty ingredients with white fish pieces, bones and heads, and cook for 1 hour only (but see also p