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Soup

Meat for Stock

A stock made by simmering a fowl in cold water until tender, then skimming scum and fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Meat for Stock

Ingredients

Directions

Prepare

  1. Clean and truss the fowl, then place it breast down in a small stew pan.

  2. Cover the fowl with cold water and heat slowly to boiling.

Simmer

  1. Let it simmer until the fowl is tender.

  2. Skim off any scum.

Strain and cool

  1. Remove the fowl and set it aside to cool.

  2. Strain the water.

  3. Let the strained water cool.

  4. Remove the fat that forms on top.

Recipe from a historical cookbook (Internet Archive).

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 meat, bones and connective tissue that flavor the stock and release gelatin as it simmers.
Cold water
Extracts flavor and gelatin from the fowl as it heats slowly, becoming the stock itself.

The step that matters

Heat slowly to boiling, then keep it at a gentle simmer. Heating gently and avoiding a rolling boil keeps fat and impurities from being churned into the liquid. This keeps the stock clear and makes scum and fat easier to skim off.

“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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