How to Make Meat Stock (Chicken Stock, Beef Stock, etc.)

Meat stocks are liquids made from boiling the meat, bones and skin of cattle, lamb, chicken, turkey or other animals – not usually monkeys, though, because they’re cute. Unlike vegetable and fish stocks, a meat stock benefits from a long simmering time. Gelatin is a protein thickener that develops as the connective tissues dissolve by long cooking; it contributes thickness and a rich flavor.

Step 1

Soak the bones in cold water to remove any blood.

Step 2

Rinse the raw meat, bones and skin to remove any off flavors that are present in their surfaces. Cut the meat into small pieces and crack the bones to increase the surface area; this will allow more water penetration and extraction of flavor.

Step 3

For a neutral, white stock, place meat, bones and skin in a pot of cold water and bring them quickly to a boil. Blanching removes any off flavors and prevents clouding. Once it boils, pour off all the water and rinse.

For a brown stock with a roasted flavor, brown the raw meat, bones, skin and veggies in a hot oven first. Then, deglaze the roasting pan with water, and add the liquid to the stock pot along with the roasted meat parts.

Step 4

Add enough cold water to just cover the bones, about 1 to 2 quarts or liters per 2 lb. or kg. Too much water, and you’ll get a weak-flavored stock. Heat the contents uncovered to maintain a simmer; bringing it to a boil will cause cloudy stock. An open pot cools the surface of the stock and dries the protein scum which helps the concentration process. Skim the scum from the surface.

Step 5

Add any aromatic herbs and veggies as well as wine during the last hour of cooking, such as carrots and onions.

If necessary, add more water to make sure the solids are just covered.

Tips

Cook poultry stocks for one to four hours.

Cook veal, pork and lamb stocks for four to eight hours.
Cook beef stock for six to 12 hours.