Making Proper Stock
Stock is the extraction of flavor from animal bones, connective tissue, and aromatics through long, gentle simmering. It is not a boil; it is a slow transformation of water into a gelatinous liquid that carries the essence of the base ingredients. You achieve this by keeping the heat low, the surface barely moving, and the pot uncovered enough to let impurities rise and be skimmed away.
Patience is your primary ingredient
Stock cannot be rushed. If you force the temperature, you will emulsify the fat and create a cloudy, murky liquid instead of a clear, clean base.
- 8-quart heavy-bottomed stockpot
- fine-mesh chinois or cheesecloth
- wide ladle
- large mixing bowl
What goes in.
- 4 lbbeef or chicken bones, preferably with joints
- 2large yellow onions, quartered with skins left on
- 3large carrots, cut into 3-inch chunks
- 3celery stalks, cut into 3-inch chunks
- 1 headgarlic, halved crosswise
- 1 bunchfresh parsley, stems included
- 2bay leaves
- 1 tspwhole black peppercorns
Maintaining Clarity
The first 30 minutes of heating are critical. You must skim the gray foam that rises to the surface before the liquid reaches a simmer, as this represents the denatured proteins that turn stock muddy.
The method.
Roast the bones
Arrange bones on a baking sheet and roast at 400°F (200°C) until deep brown, about 45 minutes. This provides the foundational color and depth.
Initial simmer
Place bones in the pot, cover with cold water by two inches, and bring to a very slow heat. Skim off any gray foam that floats to the top.
Add aromatics
Once the foam stops appearing, add the vegetables and herbs. Reduce heat to the lowest setting possible.
The long wait
Let the pot sit at a gentle, barely-there simmer for 5 to 6 hours. Do not stir it, as this breaks down the solids you are trying to keep separate.
Strain
Turn off the heat. Carefully ladle the liquid through a fine-mesh strainer into a clean pot or container, discarding the solids.
Chill
Cool the stock rapidly in an ice bath before moving it to the refrigerator. Once cold, you can easily lift off the layer of solidified fat from the surface.
Other turns to take.
Brown Stock
Roast the bones and the vegetables until dark mahogany before adding water.
White Stock
Do not roast the bones; blanch them in boiling water for 5 minutes, rinse, then start the process in cold water.
When it doesn't go to plan.
Always start with cold water; it draws out more collagen from the bones than hot water.
Never salt your stock while it is simmering, as reduction will concentrate the salt and can make it inedible.
If you have a large volume of stock, divide it into smaller containers so it cools to a safe temperature faster.
The ones that keep coming up.
Why is my stock cloudy?
You likely boiled the bones rather than simmering them, or you failed to skim the initial foam properly.
How long does it stay fresh?
It will keep for 4 days in the refrigerator or up to 6 months in the freezer.
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