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Good Stock for Soup

A rich stock made from beef, veal, hock or shin bone, chicken, soup bouquet, and cold water simmered for 6–8 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and chicken match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Good Stock for Soup

Ingredients

Directions

Prepare

  1. Combine beef, veal, hock or shin bone, and chicken in a large pot.

  2. Add the soup bouquet and 4 quarts of cold water.

Simmer

  1. Bring to a boil, then reduce heat and simmer slowly for 6 to 8 hours.

  2. Skim the surface often during the first hour.

  3. Use hot water to replenish the kettle as needed.

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. Beef + chickentop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Veal + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

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

What each ingredient does

Beef
Releases gelatin and savory flavor into the water during long, slow simmering.
Veal
Adds body and gelatin, giving the finished stock a richer mouthfeel.
Hock or shin bone
Contributes collagen and marrow that enrich the stock's body and flavor.
Old chicken
Adds deep poultry flavor and gelatin to the stock.

The step that matters

Skim the surface often during the first hour. Proteins and fat rise and coagulate as the stock heats. Removing them early keeps the stock clear and prevents a greasy, cloudy result.

“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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