Making Stock - Interesting Discussion

[shel]

Yesterday I came across this commentary and discussion about making stock. I found it fascinating .... maybe you'll enjoy it and get something from it as well, and perhaps there can be some discussion here, too.

Respect Your Mother

Shel

[Joyfull]

Thanks Shel, that was a good read..
Isn't it amazing how many different methods one finds when it comes to making a good stock!

I like Isberg's idea of letting the stock do its thing in the oven overnight.. Gonna have to try that one for sure!

[shel]

Originally Posted by Joyfull

Isn't it amazing how many different methods one finds when it comes to making a good stock!

I like Isberg's idea of letting the stock do its thing in the oven overnight.. Gonna have to try that one for sure!

I'm going to try that as well. I'm also going to start adding my vegetables at the end of the simmering time, maybe even after removing the bones and meat.

One thing that was mentioned is to not use scraps. I suppose that if one is looking for the highest quality stock that's a good suggestion, although I do think there's probably a time and place for it. I've never done so, and when making broth I usually by the meat fresh - as fresh as possible - and use drum sticks, wings, backs, necks, and breast bones with some meat on them. The poultry place I go to gives those away, o whenever I buy poultry I'll get a few pounds. I'll add whatever accumulated thigh bones I have as well.

AS for the bones, while it may seem like overkill, roasting and chopping them and then covering them with ice seems like a great idea. I just put in an eBay bid for a cleaver, and can't wait to get it.

Shel

[Ishbel]

I always roast the bones before I start a stock.

[DC Sunshine]

Interesting article. If I'm looking for a brown stock, I like to roast the bones and the onions complete with skins on to start the stock, then crack up the carcasses to fit plenty in the pot, then use cold water. If I'm looking for a white stock, I don't roast them, just boil, skim, simmer an hour, then add veg, cook another few hours then strain.

But ice? Might give it a go next time and see the results. Never heard of doing it in the oven either - how do you get a stock pot in the usual domestic oven??