Meat for Stock
Ingredients
Directions
Prepare the fowl
Clean and truss the fowl, then place it breast down in a small stew pan.
Make the stock
Cover the fowl with cold water and heat slowly to boiling.
Let it simmer until the fowl is tender, skimming off any scum.
Remove the fowl and set it aside to cool.
Strain the stock and let it cool, then remove the fat that forms on top.
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
- Fowl
- Provides the meat, bones and connective tissue that flavour and body the stock as they simmer.
- Cold water
- Extracts flavour and gelatin from the fowl slowly as it heats and simmers.
The step that matters
Heat slowly to boiling, then simmer gently. Starting with cold water and heating slowly lets proteins and fats release gradually, giving a clearer stock. A rolling boil emulsifies fat into the liquid and makes the stock cloudy.
“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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