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Making Meat Stock
Appears in
Published 1991
White meat stocks are not really white but, in fact, paler in colour and with a different character to brown stocks. Veal is the best meat to use for white stock, though it is possible to use pork as such lean pigs are bred today.
- Put cut-up bones and other flavouring ingredients into a large stockpot or saucepan with water to cover. Season lightly with salt, especially if using uncooked bones.
- Bring to the boil. Skim off the scum that rises to the surface with a large spoon. Simmer, covered, adding a little waterfrom time to time, if necessary.
- Continue to add cold water and skim the stock until no more scum rises, then simmer gently for 2–3 hours. Strain the stock through a colander lined with damp muslin. Check the seasoning unless you are going to reduce down.
- To make brown stock, brown the bones and onion skins in a pan in a hot oven, 220°C, 425°F, Gas Mark 7, then boil to produce a rich, dark-coloured stock. Unpeeled onions add extra colour. Beef bones are particularly good.
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