Stock

In the kitchen at Le Caprice 50 kilos of veal, chicken and fish bones arrive daily to make stocks for sauces and soups. At home it is useful to keep some concentrated stocks in the freezer. If you need 1 litre it takes no longer to make 5 litres, and concentrate what you don’t use. Freeze it in little tubs; when you need it defrost it and add water.

Here are four simple stocks that you will need for recipes throughout the book. The quantities given for each provide 5 litres. If ordering the bones in advance from your butcher ask him to chop them up for you: you will get more bones in your pot and thus more flavour.