Practical cooking tips How to make meat stock

3. Cooking the stock

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3. Cooking the stock (Image 3 of 6)

Whatever stock you're creating, the method is pretty much the same after you've prepared the bones. Bring the pan to just a simmer but not a raging boil as the surface scum will boil back into the stock.

Using a ladle, skim off the scum (the froth that floats on the top) as often as you like. Cook it for about 2-3 hours, tasting often to ensure a good depth of flavour.

How long you cook the stock for depends on the size of the pan and how much water you add. It's best to use as large a pan as possible and cover the bones and vegetables with plenty of water. If, when you've strained off the stock and discarded the bones, you find the flavour weak, then reduce the stock in a cleaned-out pan and this should beef it up a bit.