Some recipes call for the addition of a veal foot (split and blanched, starting in cold water) or strips of pork rind to stocks. These ingredients contribute gelatin and give the stock a smoother, richer texture. However, when stocks are made with knuckle bones (not marrow bones), the bones provide enough of their own gelatin.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.