Description
This is ubiquitous and easy, far easier than white or brown stock, and very handy to keep in the freezer.
The main difference is in the aspic; chicken, veal, and beef stock simmer for hours with the bones slowly giving up their rich gelatinous goodness. Fish bones are light; in half an hour they've given up what they're going to give up. And this stock is the base for a number of excellent French sauces!