With a few simple ingredients, some basic kitchen equipment, and a little planning, wonderful stock is easy to make at home.
Ingredients
Preparation
Step 1
Use meat and bones to make a stock; if you use only bones, that’s exactly what the stock will end up tasting like.
Step 2
The stockpot should be tall and narrow enough to keep the ingredients snug; too much space causes the flavorful liquid to evaporate rather than extracting the full flavor from the ingredients.
Step 3
Don’t rush stock; it takes 3 to 4 hours to release all the flavor from the bones.
Step 4
Add enough cold water to cover the ingredients by 1 or 2 inches—no more, or the stock may be too watery. Bring everything to a boil, then reduce the heat right away so the liquid barely simmers (use a metal trivet or a flame tamer). Letting the stock boil too long can result in greasy, off flavors; all that churning makes the fat released from the bones and meat emulsify with the water.
Step 5
As the stock gently simmers, a thin skin of impurities will form on the surface. Skim this skin off with a slotted spoon, and discard. Skim the stock every 30 minutes. When the liquid falls below the level of the bones, add cold water.
Step 6
Strained and cooled, stock keeps in the refrigerator for 3 days and in the freezer for 3 to 4 months. Once it’s refrigerated, a layer of fat develops on top of the stock; skim it off with a spoon, and discard. If you freeze the stock, leave the fat intact as a seal; remove it before using.
