How long does it take to make Bone Stock?
Bone stock simmers gently for hours: the bones give gelatin, flavor and body.
7 hr 39 minTotal
6 minActive time
7 hr 33 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Preheat the oven to 200°C (390°F)' and roast the bones in a pan for about half an hour | 30 min |
| 2 | Transfer the bones to a large pot, along with the juices in the pan | 1 min |
| 3 | Add the water and the onion, carrot, celery, bay leaves and peppercorns, and bring to a boil | 5 min |
| 4 | 'Skim off the foam. 'Turn down' the heat to very low' and simmer' only very gently' 6–8 hours | 7 hr |
| 5 | Strain through a fine strainer and let cool | 3 min |
How to Tell It's Done
Tips
- Roasting is what gives the stock its dark color and deep meaty flavor.
- Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
- Skim off the foam that rises at the start of cooking: it's proteins that cloud the stock.
Common Mistakes
- A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
More Ways
- Skim off the foam that rises and don't boil hard, so the stock stays clear.
The full recipe: Bone Stock →
Recipes with Bone Stock
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