8 Basic Stock Recipes
Stock is made by gently simmering bones, seafood shells, or vegetables until their flavors are extracted. One key to making excellent stock: Avoid boiling it. Boiling agitates and breaks up the food pieces, resulting in a cloudy stock. (It’ll taste fine, if you insist on a hard boil, but it’s not what we are going for!) Instead, keep the stock at a gentle simmer and refrain from stirring it. Use a ladle or large spoon to skim the surface (you’ll see the gunk float to the top) as needed....