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The basics of stock
Appears in
Published 1998
Aside from Beef Stock, no meat is required to make these stocks, only bones. The bones may be purchased—usually cheaply—or may come from meat, poultry, or fish that has been previously cooked for a meal. Stock made from previously cooked foods will have a darker color and deeper flavor.
Extra bones of a sort different from the dominant may be added to increase the amount of gelatin in the stock. It is gelatin that gives much of the smooth silkiness on the tongue. Today, calf’s knuckle is generally used. The calf’s foot used in the past seems to me to give an unpleasantly strong taste of its own. If available, chicken or duck feet may be used for their respective stocks. Pig’s foot or knuckle can also be used in meat stocks. In strongly flavored meat stocks, the skin (rind) of pork or cured pork such as bacon can be added.