Second Stock
From Observatory
1111
- Ingredients
- Bones and meat (used for making stock)
- The meat (used for clearing consommé)
- Cold water (enough to cover the bones and meat)
- Directions
1.
Place the bones and meat in a pot.
2.
Add enough cold water into the pot to fully cover the bones and meat.
3.
Cook for several hours to make what is known as "second," or "ordinary" stock.
- Remarks
Neither seasoning nor flavoring is added, as this second stock forms the basis of soups, stews, and sauces which have a distinct flavor of their own.
