How to… Make Perfect Stock

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Published 2009

Stock can be made from raw or cooked meat and poultry, but fish stock should be made from raw non-oily fish.
The quality of stock depends on the type of bones that you use — marrow bones, pigs’ trotters and chicken wings will produce a jellied stock (when cold) as they contain collagen.
Vegetables should be aromatics (leek, onion, carrot, celery), as should herbs (bay leaves, thyme and parsley). For clear stock, use whole spices such as black peppercorns rather than ground pepper. Vegetables that give off starch, such as potatoes, will turn your stock cloudy.
Stock must be simmered for a long time (although not as long for fish) and never boiled — boiled stock becomes cloudy and greasy as the fat is incorporated into the liquid.
As your stock simmers, skim off any scum that rises to the surface. To bring scum (fat and impurities) to the surface, add a little cold water at regular intervals.

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