Hints and tips for a great stock

• The amount of time you need to cook the stock depends on the size of the pan and how much water you add.
• A demi-glace is a reduced rich stock that’s excellent for using as a base for pan sauces or gravies.
• For chicken stock, use a raw carcass or other chicken bones or wings. You can also use the carcass from a cooked roast chicken. Place in a large saucepan with onion, carrots, celery sticks, black peppercorns, bay leaves, fresh thyme sprigs and parsley stalks.
• Cheaper cuts of meat like short beef rib, knuckle and shin benefit from long, slow cooking and are packed with flavour as they are still on the bone.