Choosing and Using Stock
A good stock adds a structural layer of flavor that you cannot replicate with water or store-bought alternatives. It is less about a rigid recipe and more about understanding what each type brings to the pot.
Patience is your primary ingredient
Stock requires time to extract collagen from the bones. Don't rush the simmer, or you'll end up with thin, watery results.
- Large 8-quart stockpot
- Fine-mesh strainer
- Large cheesecloth or chinois
- Fat separator or shallow container for chilling
What goes in.
- 5 lbbones (veal, beef, or chicken)
- 2 lbsaromatics (onions, carrots, celery, leeks)
- 1bouquet garni (parsley stems, thyme sprigs, bay leaf)
- Optionaltomato paste (for brown stock)
Maintaining a gentle simmer
Keep the liquid at a bare tremble, not a rolling boil. A rolling boil emulsifies the fat and debris into the liquid, leaving you with a cloudy, murky stock.
The method.
Prepare the bones
For brown stock, roast bones at 400°F until dark brown. For white stock, blanch bones in boiling water for 10 minutes then drain.
Combine in the pot
Add bones and cold water to cover by two inches. Add aromatics.
Simmer
Bring to a boil, then immediately reduce heat to the lowest setting. Skim the gray foam off the top during the first 30 minutes.
Strain
Remove solids with a spider or slotted spoon, then pass the liquid through a fine-mesh strainer lined with cheesecloth.
Cool quickly
Place the pot in an ice bath to bring the temperature down before refrigerating. This prevents bacterial growth.
Other turns to take.
Brown Beef Stock
Intense and dark; best for red wine reductions and hearty beef stews.
White Chicken Stock
Clean and neutral; used for velouté, light soups, and risotto.
Fish Fumet
Made with white fish bones and heads; simmer for only 30-45 minutes to avoid bitterness.
When it doesn't go to plan.
Always start with cold water; it extracts proteins more effectively as the temperature rises.
Do not add salt during the simmering process. You want to control the seasoning when you actually make the final dish.
Once chilled, a layer of fat will solidify on the surface. Leave it intact until you are ready to use the stock—it acts as a seal against air.
The ones that keep coming up.
Can I use vegetable scraps?
Yes, but avoid brassicas like broccoli or cauliflower, which become bitter after an hour of cooking.
How long does it last?
Three days in the refrigerator or up to six months in the freezer.
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