Although this stock can be made with water, I like to use a white stock as the base liquid, which results in a richer, deeper flavour. Use white chicken stock for your base if making brown chicken stock, white game stock as the base for brown game stock. For an even more intense flavour use a base of half white stock and half brown veal stock. To ensure the final stock is clear, use chilled white stock, straight from the refrigerator. As it warms through, any impurities will rise to the surface. Use a ladle to skim these away immediately.