Making Stock
Simmering bones, vegetables, and aromatics in water over long periods to extract collagen, gelatin, and flavor. The foundation of professional cooking and countless sauces.
When to Use This Technique
- Base for soups, gravies, and sauces
- Cooking grains in for flavor
- Braising liquid
- Making bone broth (same technique, longer time)
Temperature Guide
Temperature Range
180-200°F / 82-93°C — gentle simmer, not boiling
Visual Cue
Lazy bubbles from bottom only. Liquid barely moves.
Readiness Test
Chilled stock should be jelly-like — sign of collagen = good stock
Step-by-Step Instructions
Roast bones at 425°F for 30-40 minutes until deep brown (for brown stock)
Tip
Roasting adds color and up to 40% more flavor. Skip for pale/white stock.
Cover bones with cold water — always start cold
Tip
Cold water extracts collagen more gradually, resulting in clearer stock
Bring to simmer and skim grey foam that rises in first 20 minutes
Tip
Foam is coagulated protein — removing it keeps stock clear
Add rough-cut aromatics: onion halved, carrot, celery, bay leaf, peppercorns
Tip
Charring onion cut-side down in dry pan before adding adds color and sweetness
Simmer gently: chicken 3-4h, beef/veal 6-8h, bone broth 12-24h
Tip
Low and slow is essential. Boiling creates cloudy, fatty stock.
Strain, cool rapidly, refrigerate overnight, skim fat layer that solidifies
Tip
Solidified fat lifts off in one sheet when cold — easy to remove
Visual Cues to Look For
- Initial grey foam = skim off
- Final stock: clear to amber (chicken), dark brown (beef)
- Chilled stock jiggly and semi-solid = high collagen = excellent quality
Equipment Needed
- Large stockpot
- Fine mesh strainer or cheesecloth
- Ladle
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
2-12 hours
Category
Moist Heat Cooking