There is no exact recipe, because it's not an exact science. But a general recipe would look like this (btw stock and broth are essentially the same thing, though some people will say broth is made with meat, stock with bones only):
Originally Posted by Jovana
- Bones (as much as you like, you're only limited by the size of your stockpot or by how much stock you want)
- Cold water (just enough to cover, usually tends to be about 1-2L/kg bones)
- Any vegetables, herbs or spices that you might fancy (I'd avoid starchy vegetables, as they will cloud the stock, and cruciferous vegetables, as they will produce a sulphurous taste
1. (Optional) Wash or soak bones in cold water to remove blood, unless you don't mind the taste.
2a. For a white stock, blanch the bones by placing in cold water, heating until it boils for 2 minutes, then pour off the water and rinse. Return bones to stockpot and add cold water.
2b. For a brown stock, use leftover bones from a roast or brown raw bones in a hot oven. Return bones to stockpot and add cold water. Deglaze the roasting pan with a little boiling water and add this to the stockpot.
3. Heat stockpot, uncovered, until it reaches a simmer (a stock that reaches a boil will still taste good, but will look cloudy).
4. Skim the scum and particles that will form on the surface of the water, especially in the first hour of cooking.
5. Continue simmering, adding water as necessary to keep the bones submerged, until done. Done time depends on the simmer temperature, bone size (smaller is faster) and type of bones. Usually fish stocks will take half an hour, poultry stocks will take 1-4 hours, most red meats 4-8 hours, beef 6-12 hours. Breaking bones into smaller pieces, and chopping vegetables more finely, will speed the process (as will using a pressure cooker).
6. Add vegetables, herbs and spices in the last hour of cooking.
7. When done, allow to cool until no longer steaming. Strain the stock through cheesecloth, leaving as many solids as possible still in the pot.
8. Defat the stock:
a. by chilling in the fridge and removing the solid fat from the surface
b. by freezing the stock, then wrapping with cheesecloth and allow to thaw in the fridge. The stock will drip out of the cloth, the fat will remain.
c. by allowing to cool to room temperature, then spooning off the fat layer from the surface
9. (Optional) To further concentrate the stock, add to a clean stockpot and reduce in volume by up to half.
10. (Optional) To make a double stock, use the above-prepared stock in place of water for the next batch of bones.
11. To store, freeze (will keep for a month or two) or keep in fridge (for no more than 48 hours). Freeze in small portions, roughly what would be used in a single recipe.
Last edited by Doddibot; 09-26-2011 at 05:28 AM.
"Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen