Note: The leftover roast carcass removed of most meat is good to make a basic stock if you are economically minded and intend to make a chicken soup for the next day, as you can add the leftover roast meat to the soup at the last minute. This is not ideal for making basic stock as you would have to be very mindful of other flavours added to the chicken before roasting (such as sage and onion, garlic, lemon, spices etc) that will come through into the stock that may be undesirable in other dishes.
Light beef stock has a very delicate flavour so is good for light soups.
Other additions like chicken stock may be 100 milliliters (3. 4 fl oz) of white wine, 3 small mushrooms (halved) or 1 tomato, in quarters.
50mls of white wine may be added to fish stocks. This stock needs minimal cooking as prolonged cooking will make the stock turn grey and bitter.
