Stock
Ingredients
Directions
Prepare a second basin.
Put all remaining liquid from the pot into the basin, pressing the debris well.
Cook the bones and scraps for a full day.
When cold, the stock should be firm and jelly-like.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Bones
- Release gelatin and collagen, which give the stock body and a jelly-like set when cold.
The step that matters
Pressing the debris well. Pressing the solids extracts the remaining liquid and flavour held in them, so less of the stock is lost with the debris.
“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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