Glencoe Visual ShowcaseGlencoe Visual Showcase Culinary EssentialsCulinary Essentials

Cut bones (except chicken or fish) into 3- to 4-inch pieces.

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2Rinse the bones in cold water to remove any impurities. Blanch the bones, if desired. Place the bones in a stockpot.

Add cold water until bones are completely covered. This will cause impurities to clump and rise to the surface when the water heats. Using

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hot water will prevent impurities from rising to the top and result in a cloudy stock.

Bring water to a boil. Then, reduce it to a simmer to slowly release the full flavor of the ingredients.

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To keep the stock clear, use a skim or a ladle to remove any impurities and fat from the surface. Skim as needed.

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Add the mirepoix. Boiling makes the stock cloudy, so keep the water at a simmer.

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Make sure liquid is still completely covering the bones. Bones will not release their flavor unless they are under water, and will darken if exposed to air.

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For the best flavor, simmer stock for the recommended amount of time.

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Skim all the impurities and fat from the stock.

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10Strain the stock through a china cap.

11Cool the stock quickly.

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