Second Stock
Ingredients
Directions
Prepare
Place all bones, meat, and vegetables in a stockpot.
Add enough water to cover the ingredients.
Simmer and strain
Bring the mixture slowly to a boil.
Simmer gently all day.
At night, strain the stock.
Remove any mashed vegetables and meat.
Strain the stock every night.
Second day
The next day, return the strained stock to the stockpot.
Add any leftover bones and trimmings, whether cooked or uncooked.
Include vegetables used for braising and meat and spices left after straining consomme.
Remove the fat the next day.
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 body into the stock during long simmering, giving it richness.
- Meat
- Adds savory flavor and depth to the stock as it simmers.
- Vegetables
- Contribute sweetness and aromatic flavor to the stock.
The step that matters
Bring the mixture slowly to a boil. Starting slowly and keeping the liquid at a gentle simmer helps keep the stock clear, since a hard boil breaks up fat and proteins and clouds the liquid.
“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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