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. In my mind, the cheaper the better for a stock pot. It is more about how you watch the pot than how much you spent on it.<\/li>\nI first posted something on making stock ten years ago almost to the day and since then, readers have contributed additional and excellent suggestions. Here are some of them:<\/p>\n
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- if you\u2019re using a chicken or turkey carcase to make stock, watch out for seasonings used to roast the bird. I made a stock with bones and leftover meat from a chicken I had roasted over the barbeque with jerk seasoning. I almost threw up my GI tract when I tasted it! . T. Bruce McNeely<\/li>\n
- The cold water, slow heating start is especially important if you want a clear stock. -chezjake<\/li>\n
- Besides the herbs mentioned, most stocks benefit from the addition of a bay leaf, a couple of whole, peeled garlic cloves, and 6-8 whole peppercorns. -chezjake<\/li>\n
- In addition, I\u2019d add that I\u2019ve had some excellent results for both the dinner and the subsequent stock from smoke roasting turkey or chicken in an outdoor smoker. The downside being the lack of good drippings for gravy. -chezjake<\/li>\n
- A cool way to clarify the stock is to add a little gelatin while it\u2019s hot, make the gel, then freeze it and then put it in the fridge in strainer over a bowl. The ice crystals will separate the clear liquid from the gel and when they melt, the stock will drain into the bowl below, leaving the fat and solids trapped in the gel. -Mr Gunn<\/li>\n
- Instead of using gelatin to clarify the stock, I strain the stock of the veggies and herbs (use a bouquet garni), return the now strained stock to the simmer, add several egg whites and continue simmering it for a bit (30 minutes or so). The egg whites will solidify, absorbing the impurities. Then _carefully_ strain the stock through a cheesecloth, being careful not to break up the \u201cscrambled\u201d egg whites, now a greyish icky layer on top of your stockpot. This will give you a beautifully clear stock, ideal for consomme. Time-consuming? Yes. But definitely worth your while, especially if you make LOTS. – andy<\/li>\n
- PS: Discard the bones, but use the meat for curry. -andy<\/li>\n
- I\u2019ve heard that a little acid (apple cider vinegar is often recommended) will help to break down the connective tissues further. I can\u2019t verify if that is true, but I usually add a little anyway. Just go easy on it if you plan to use the stock for cooking dried beans or lentils. – Marnie<\/li>\n
- I also keep some ox tail in the freezer to add when I\u2019m making stock. That stuff is just lousy with collagen and gives the stock a great silkiness. I use it even in chicken stock. I\u2019m not a purist. – Marnie<\/li>\n
- The egg white way was how I was taught to clarify a stock. Greg I would recommend roasting the bones first before making the stock from them \u2013 much more flavour that way. – Doug Alder<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
I admit that the last several times I’ve needed stock, and that is about once a week for me as of late, I just bought it in the store. For making Amanda’s soup, which she brings to school, I combine one large container of vegetable stock, one large container of some sort of meat stock, … Continue reading How to make stock<\/span>