Stock for Soup
Ingredients
Directions
Combine meat, bones, and trimmings in a large pot.
Add soft water and bring to a boil.
Skim off any scum that rises to the surface.
Reduce heat to a simmer and cook without a tight cover.
Add boiling water if any has evaporated.
Remove meat when it separates from the bones for use in other dishes.
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
- Meat, bones, and trimmings
- Provide the collagen, gelatin, and flavor that give the stock body and taste.
- Soft water
- Acts as the solvent that draws flavor and gelatin out of the meat and bones.
The step that matters
Skim off the scum. Scum is coagulated proteins and impurities that rise during the initial boil. Removing it keeps the stock clear and prevents off flavors from dispersing back into 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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