Tips for good chicken stock

1. Use good quality bones that are free from any foul smell. Neck and carcass of chicken result in a good stock.
2. Use bones which are free from any meat, as the bones with meat will make the stock cloudy.
3. Roast the chicken fish bones with mirepoix to get a brown stock.
4. Skim the scum that keeps rising to the top, as these are impurities and if maxed with the stock will result in a cloudy stock.
5. Balance the bones and then make the stock.
6. Always simmer the stock for maximum flavour and add mirepoix only during the last one hour and sachet the last 30 minutes.