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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 |
| Rated: |   |
Ingredients
- 2 to 4 pounds bones with flesh and skin still attached
- 5 quarts water plus more to replenish the pot
- Salt to taste
Procedures
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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.
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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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