Soups and Broths
Ingredients
Directions
Make the stock
Place all bones, carcasses, gravy, and scraps into a stock pot.
Cover with water or the liquid from boiled meat.
Bring to a boil, add salt and flavouring vegetables.
Simmer gently for 5-6 hours.
Strain and store
Strain the liquid into a basin and let it cool completely.
Remove the fat from the top before using.
Reboil the stock daily in warm weather or every three days in winter.
Wash and dry the stock pot after each use.
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 from roasted or boiled joints
- Release gelatin and deep meaty flavour into the liquid during long simmering.
- Carcasses of poultry and game
- Add body and rich savoury flavour as they simmer slowly in water.
- Gravy
- Adds concentrated savoury flavour and extra body to the stock.
- Scraps of meat
- Contribute meaty flavour to the liquid as they break down during simmering.
- Flavouring vegetables
- Add aromatic sweetness and background flavour to the finished stock.
The step that matters
Simmer gently. A gentle simmer extracts flavour and gelatin cleanly, while a hard boil makes the liquid cloudy and greasy. Skimming and cooling afterwards help the stock stay clear.
“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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