Trimmings, scraps, vegetable peelings and herb stalks can all be incorporated in stocks but that the stockpot is not a substitute for the bin: ingredients should still be of good quality and clean. If you want to intensify the flavour of meat or poultry stock, use more bones, giblets and trimmings rather than trying to simmer the ingredients for a longer period. Never let stocks boil hard as this will make any fat in the ingredients emulsify, giving a cloudy appearance and greasy taste - instead cook at a gentle simmer. Skimming the fat and froth that forms on top of the simmering stock is essential to achieve a clear result. Once the stock has been strained and the solids discarded, the liquid should be skimmed again. A well-made stock should be delicious enough to drink on its own.
Be cautious with your seasoning when cooking with stock cubes and powders instead of fresh stock because they can be quite salty.
