Stock for Soup
Ingredients
Directions
Combine the meat, bones, and trimmings in a large pot.
Add the soft water and bring to a boil.
Skim off any scum that rises to the surface.
Reduce heat to a simmer and cook without a tight cover. Add boiling water if any has evaporated.
Remove meat when it separates from the bones for use in other dishes.
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
- Fresh meat, bones, and trimmings
- Provide the flavor, gelatin, and body that make the stock rich.
- Soft water
- Acts as the solvent that draws flavor and gelatin out of the bones and meat.
The step that matters
Skimming scum and simmering gently. Scum rising at the boil contains coagulated proteins and impurities that can cloud and sour the stock. A gentle simmer without a tight cover keeps the liquid clear and avoids boiling out flavor while evaporation is replaced.
“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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