There are 2 basic categories of stock: white and dark stocks.

The following process concerns white stocks.

If you wish to make a dark stock, you will first have to cook the bones in the oven until golden brown.

To see the process for white meat stock, follow the photos order. 

1. Select the right pot .

   The ideal is to use a high-sided stock pot, since we want to keep water evaporation to a minimum.

   

2. Rinse bones well with plenty of water.

   

3. Place bones in the pot and cover with water in the right ratio.

   This ratio is important, because if there is too much water, the stock will be tasteless, if there is too little, the bones will not boil well. 

   

4. Bring the pot to boiling point ensuring its does not bubble.

   Then, lower the heat to produce a ‘lazy’ simmer during which only a few bubbles appear occasionally on the surface.

   

5. Remove any foam which appears on the surface with a strainer spoon very carefully.

   Repeat the removal of the foam as necessary.

   

6. Continually remove the fat which rises to the surface with a deep scoop.

   Attention! Steps 3, 4 and 5 are decisive for the final quality of the stock. If the stock boils vigorously without the fat and foam being removed, the stock will be greasy and opaque with a mediocre flavor).

   

7. An hour before the end of cooking time, add the vegetables and aromatic ingredients.

   This is valid for meat stocks which need at least 3 hours of cooking. Cooking time for a stock depends on the size and origin of the bones. A beef stock, for example, needs around 8 hours to develop the right flavor. A chicken stock requires 3 hours.

   

8. Strain carefully and cool quickly.

    

   

9. Store in the fridge for 3 days or in the freezer for up to 3 months.