Prepare Double and Triple Stocks

Stocks can always be improved by using an already prepared stock to moisten meats for a new batch. When the moistening liquid for a stock is an already prepared stock, the result is called a “double stock.” If a double stock is in turn used to moisten more meat, the result is a triple stock. The elaborate stocks of the eighteenth and nineteenth centuries were made using this method of continuous remoistening with progressively richer and richer stock.

Making double and triple stocks is expensive. Most methods for making stock are designed to imitate double and triple stocks without the expense. If, however, the chef can defray the cost of the ingredients so that double and triple stocks made with meat can be used for sauce making, the resulting sauces will have an inimitable depth, complexity, and savor.