To Make Stock From Bones Either Cooked or Uncooked
Ingredients
Directions
Prepare
Break the bones into small pieces.
Put them into a stewpan with cold water.
Simmer and skim
Bring the water to a boil.
Add a little salt to raise the scum as it boils.
Carefully remove the scum with an iron spoon.
Draw the stewpan to the side of the fire, cover it closely, and let it simmer.
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, giving the stock body and savoriness.
- Cold water
- Extracts flavor slowly from the bones as it heats, producing a clearer stock.
- Coarse sea salt
- Seasons the stock and helps bring impurities up as scum for removal.
The step that matters
Carefully remove the scum with an iron spoon. Scum is coagulated proteins and impurities. Removing it while the stock simmers gently keeps the liquid clear and free of off flavors. Stirring it back in 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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.