Secondary Stock

Name: Secondary Stock
Yield: FFR—variable yield
Cuisine: French
Ingredients: vegetables; gelatin; vegetables; water; lean beef; duck; scraps; chicken carcasses; duck carcasses; game birds; quail carcasses; veal chop bones; scraps of veal; brown duck; poultry carcasses; carcasses; glaze; soup vegetables; yellow onions; carrot; leeks; bouquet garni

A Lighter White Veal and Poultry Stock

Preparation info

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This stock corresponds roughly to what was called a rémuage in the old days, when, after the freshly finished stock had been poured away, one filled the pot with water again and cooked again. Only it is cleaner in look and taste, because already cooked meats and bones are not indiscriminately used.

Method

You will discard old vegetables and bones, keeping only those large blocks of gelatin to be found between the floating ribs and any piece of meat that still appears moist, instead of being fully stringy.

There is no list of ingredients for secondary stock; you make it up with whateve