Making Bone Stock
Bone stock is the byproduct of a slow simmer, pulling collagen and minerals from roasted bones into water. You roast the bones until dark brown, cover them with cold water, and maintain a gentle bubble for several hours until the liquid has body and depth.
Commitment to the simmer is your primary ingredient.
Do not rush the extraction; stock requires low heat to keep the liquid clear and prevent the fat from emulsifying into the broth.
- Large stockpot
- Heavy baking sheet
- Fine-mesh sieve
- Fat separator or ladle
What goes in.
- 4 lbmixed beef or chicken bones
- 2carrots, roughly chopped
- 2yellow onions, halved with skins on
- 2celery stalks, chopped
- 1 tbspblack peppercorns
- 2bay leaves
- 4 qtcold water
Caramelization determines the color and intensity
Roasting bones until they are deep mahogany, rather than just gray, provides the essential foundation for a stock that is rich and dark.
The method.
Roast the bones
Spread bones on a baking sheet. Roast at 425°F for 45 minutes, turning once, until they look like dark toast.
Deglaze the pan
Move the bones to the stockpot. Pour a cup of water onto the hot baking sheet and scrape the brown bits—the fond—off the surface. Add this liquid to the pot.
Combine ingredients
Add the vegetables, peppercorns, and bay leaves to the bones. Cover with cold water by two inches.
Bring to a simmer
Set heat to medium-high until the water just begins to shiver. Immediately drop to the lowest heat setting.
The long cook
Simmer uncovered for at least 6 hours. Skim off any gray foam that rises to the surface in the first hour.
Strain and cool
Pass the liquid through a fine-mesh sieve into a clean container. Discard the solids and chill the stock rapidly in an ice bath.
Other turns to take.
Chicken Stock
Use raw chicken backs and wings rather than beef bones; simmer for only 3 to 4 hours to keep the flavor bright.
Roasted Vegetable Stock
Omit bones and roast onions, carrots, parsnips, and leeks until charred before simmering for 1 hour.
When it doesn't go to plan.
Always start with cold water to ensure proteins and collagen dissolve slowly into the liquid.
Do not salt the stock while cooking; it reduces as it cools and becomes overly salty if seasoned early.
If the stock is cloudy, you likely boiled it too vigorously. Keep it at a gentle tremor.
The ones that keep coming up.
How do I know when the stock is done?
The liquid should have a deep color and a sticky, viscous quality on your lips when tasted.
Can I store this?
Keep it in the refrigerator for up to 4 days, or freeze it in portioned containers for 6 months.
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