Stock is the basis of all meat sauces, gravies, soups and purées. It is really just the flavour of meat extracted by long and gentle simmering, or the
infusion/transfer of flavour from an ingredient such as fish, vegetables or shellfish. In making stock, it
should be remembered that the objective is to draw the goodness out of the solids and into the liquor,
imparting the desired level of flavour and other elements that are important to the end product,
whether it be a soup, sauce or perhaps a reduction. Stocks are the foundation of many important
kitchen preparations; for this reason, the greatest possible care should be taken in their production, and
stocks, bouillons and nages should only be made with high-quality ingredients. A good, well-flavoured stock cannot be made with inferior ingredients.

Key points to remember when
making stocks
1 ) Unsound meat or bones and decaying vegetables will give stock an unpleasant flavour and cause it to
deteriorate quickly.
2) Scum should be removed; otherwise it will boil into
the stock and spoil the colour and flavour.
3) Fat should be skimmed off, otherwise the stock will taste greasy.
4) Stock should always simmer gently; if it is allowed to boil quickly, it wil evaporate and go cloudy/milky.

5) Salt should not be added to stock.
6) When making chicken stock the bones will need to
be soaked first to remove the blood that is in the
cavity.
7) If stock is to be kept, strain it and cool quickly, then
place it in the refrigerator.

Nages
A nage is a light but well-flavoured stock, often used
for cooking fish and other seafood. The nage will
enhance the flavours of dishes.

Cooking stocks
When cooking predominantly meat stocks, be mindful that they will contain collagen. This is the main fibrous component of skin, tendons, connective tissue and bones. If you have cooked at higher temperatures (e.g. boiling), the collagen content of the sauce will be high, giving you a viscous sauce earlier in the reduction
process; due to the thickness of such a sauce, it is impossible to reduce it further without burning. When making a glaze ensure that the base stock used at the start has a medium extraction of collagen (not too thick). This will yield a more flavoursome result and the glaze will be less viscous.