The making of a good stock is an important foundation in cookery and one of the first things you learn as a young chef. In my mind, a stock cube is not a viable substitute – its flavour is essentially artificial and unpalatable when the stock is reduced down.
I have seen all sorts of things thrown into stocks as they are made – even red peppers, garlic and vegetable peelings. I am totally against these additions. Because a stock acts as a building block, it needs to have a very pure base flavour. Other flavours only cloud and confuse the taste. Another rule when making a stock is to avoid adding salt. This is in order that the stock can be reduced without it becoming too salty.
I use chicken stock for a wide range of dishes, but you can adapt this recipe if veal, beef or lamb stock is more appropriate to the dish, simply by substituting the bones. Veal bones, in particular, make a lovely stock.