Making Proper Stock
Stock is the foundation of a kitchen. It is less a recipe and more a practice of rescuing what would otherwise be discarded to build a base that carries the weight of a finished dish.
Patience is your primary ingredient.
Keep your bones clean of excess fat and avoid starchy vegetables like potatoes, which will turn your stock cloudy and gluey.
- 8-quart heavy-bottomed stockpot
- Fine-mesh strainer
- Large ladle
- Cheesecloth
What goes in.
- 4 lbchicken carcasses, wings, or beef marrow bones
- 2large yellow onions, quartered with skin on
- 3large carrots, cut into 3-inch chunks
- 3celery stalks with leaves, cut into 3-inch chunks
- 1head of garlic, halved crosswise
- 1 tspblack peppercorns
- 2bay leaves
- 4 qtcold filtered water
The Gentle Tremble
Maintaining a temperature just below boiling prevents the impurities from boiling into the liquid, ensuring a clear, golden result.
The method.
Sear the bones
Place bones in a roasting pan at 400°F (200°C) for 45 minutes until browned. This adds color and roasted depth.
Combine
Transfer bones and any rendered fat to the stockpot. Add vegetables, aromatics, and cover with cold water by two inches.
Bring to a heat
Place on medium heat until you see bubbles begin to break the surface. Immediately reduce to the lowest heat setting.
Skim
Use your ladle to remove the grey foam that rises to the top during the first 30 minutes.
Simmer
Leave the pot partially covered for 5-6 hours. If the liquid reduces too quickly, add a splash of water.
Strain
Pour through a fine-mesh strainer lined with cheesecloth into a large bowl. Do not press on the solids.
Other turns to take.
Brown Stock
Roast the bones and vegetables until dark mahogany before simmering for a richer, deeper base.
Vegetable Stock
Omit bones and simmer mushrooms, leeks, and fennel for 45 minutes to retain fresh, bright notes.
When it doesn't go to plan.
Always start with cold water; it draws out proteins and flavors more effectively than hot water.
Cool the finished stock in an ice bath before moving it to the refrigerator to ensure food safety.
Freeze stock in individual portion sizes using plastic containers or ice cube trays.
The ones that keep coming up.
Should I add salt to my stock?
No. Keep the stock unseasoned so you can control the salt levels of the final soup or sauce later.
How do I remove the fat layer?
Once the stock is fully chilled in the refrigerator, the fat will solidify into a white disk on top. It lifts off easily with a spoon.
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