Soup with Stock
Ingredients
Directions
Prepare
Wipe the meat and cut it into small pieces to expose more surface area.
Break or saw the bones into small pieces.
Soak the meat and bones in 1 quart of cold soft water for 30 minutes.
Place the kettle on the back of the range for another 30 minutes.
Simmer
Slowly heat the water to boiling without adding salt.
Once boiling, reduce heat to let it gently bubble for about 6 hours.
Strain and chill
Strain the stock and discard the meat and scraps.
Cool the stock quickly and refrigerate overnight.
Remove the hardened fat from the top 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
- Meat
- Releases flavor and gelatin into the water as it simmers slowly.
- Bones
- Release gelatin and body into the liquid during long, gentle simmering.
The step that matters
Slowly heat the water to boiling without adding salt.. Heating gently and keeping the liquid below a hard boil keeps the stock clear. Rapid boiling emulsifies fat and cloudies the liquid, and skipping salt keeps the stock's seasoning adjustable later.
“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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