Making Stock
Ingredients
Directions
Prepare
Cut and break up the meat and bones.
Make the stock
Soak and simmer them in water for 2 to 3 hours.
Strain the stock carefully.
Cool and season
Cool the stock quickly to enhance flavor.
Add salt while the stock is still warm for preservation.
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
- Adds savory, meaty flavor to the liquid as it simmers.
- Bones
- Release gelatin and collagen during simmering, giving the stock body and mouthfeel.
The step that matters
Simmer gently for 2 to 3 hours. A slow simmer extracts flavor and gelatin gradually. A hard boil emulsifies fat and breaks up particles, making the stock cloudy and 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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