The White Stock Strained
Ingredients
Directions
Make the stock
Combine calf's foot, old hen, veal knuckles, vegetables, and enough water to cover in a large pot.
Bring to a boil, then reduce heat to very low and simmer for 5 hours, adding more water as needed.
Strain and store
After 5 hours, wash two soup cloths in warm water to remove any soap smell.
Place a sieve over a clean pan and spread one soup cloth over it.
Pour the stock through the cloth in batches, allowing it to strain completely.
Label the stock and store it properly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Calf's foot
- Adds gelatin from collagen, giving the finished stock body and a silky mouthfeel when chilled.
- Veal knuckles
- Release collagen and minerals during long simmering, enriching the stock's flavor and body.
- Old hen
- Contributes deep, savory flavor and additional collagen during the long, gentle simmer.
The step that matters
Keep the simmer very low. At a hard boil, fats and proteins emulsify into the liquid, making the stock cloudy and greasy. A very gentle simmer keeps it clear and lets collagen dissolve slowly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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