General Rules for Stock Making
Ingredients
Directions
Prepare
If you don't have a stock pot, use a strong pan with a tight-fitting lid.
Wash and scrape the bones.
Remove fat from the meat, wipe the meat, and cut it into small pieces.
Simmer the stock
Place the bones and meat in cold water.
Add 2 teaspoons of salt for every gallon of water.
Bring the mixture slowly to a boil.
Boil the bone stock for 9 hours.
Simmer the meat stock for 5 hours.
Add vegetables cut into large pieces 1.5 hours before straining.
Strain and finish
Strain the stock.
Remove fat before using.
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
- Bones
- Release gelatin and flavor into the water during long cooking, giving the stock body.
- Meat
- Adds savory flavor to the stock as it simmers in the water.
- Vegetables
- Add aromatic flavor to the stock during the final part of cooking.
The step that matters
Bring the mixture slowly to a boil. Starting in cold water and heating gradually lets proteins and impurities release slowly so they can be skimmed, keeping the stock clear. A rapid boil emulsifies fat and cloudes the liquid.
“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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