Boiled Stock

[Photograph: Chichi Wang]

Boiled Stock

About This Recipe

Yield:makes 1 quart stock
Active time:20 minutes
Total time:30 minutes
Special equipment:3 or 4 quart stock pot, fine mesh sieve
This recipe appears in: The Nasty Bits: Boiled Bones


  • 2 to 4 pounds bones with flesh and skin still attached
  • 5 quarts water plus more to replenish the pot
  • Salt to taste


  1. 1

    Place bones in a stock pot and add enough water to cover the bones by a few inches. Bring to a vigorous boil over high heat, then turn the heat down to medium high and keep the water at a boil. Cook for 3 hours or more, occasionally replenishing with more water to maintain the level of liquid in the pot.

  2. 2

    When sufficiently boiled, remove all the bones and strain the liquid through a fine mesh sieve. Discard the bones. Skim off the fat from the surface of the broth. Use for soups and other purposes.


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