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Bone Stock

A clear liquid made by simmering bones with water, onion, carrot, bay leaf, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and carrot are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Bone Stock

Ingredients

Directions

Prepare

  1. Place bones in a small stock pot and cover with water.

Make the broth

  1. Bring to a boil and skim off any foam.

  2. Add the onion, carrot, and bay leaf.

  3. Simmer for 2 to 3 hours.

  4. Season with salt to taste.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bones
Release collagen, gelatin and minerals into the water, giving the broth body and depth.
Onion
Adds savory sweetness and aroma to the broth as it simmers.
Carrot
Contributes subtle sweetness and aromatic flavor to the broth.

The step that matters

Skim off the foam. Foam carries coagulated proteins and impurities that can cloud the broth and make it taste bitter or dull. Skimming early keeps the broth clear and clean.

“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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