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Second Stock

A stock made by simmering leftover bones, meat, and vegetables for a day.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Second Stock

Ingredients

Directions

Start the stock

  1. Place all bones, meat, and vegetables in a stockpot.

  2. Add enough water to cover the ingredients.

  3. Bring to a boil slowly.

  4. Simmer gently all day.

Strain and skim

  1. Strain the stock at night.

  2. Remove any mashed vegetables and meat.

  3. Return the strained stock to the stockpot.

  4. Add any leftover bones and trimmings, cooked or uncooked.

  5. Strain the stock every night.

  6. Remove the fat the next day.

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

Bones and meat from first stock
Already rich in collagen and flavor, they give the second stock body and depth.
Other bones and trimmings
Their collagen breaks down into gelatin, adding body and a silky mouthfeel.
Vegetables used for braising
They release sugars and aromatic compounds that add savory sweetness and aroma.

The step that matters

Bring to a boil slowly, then simmer gently. A gentle simmer draws collagen and flavor out of the bones slowly while keeping the stock clear. A hard rolling boil emulsifies fat into the liquid, clouding the stock and making it greasy.

“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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