Making Better Meat Stock

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   I received this advice from a friend in Europe; it is a method that I used on a recent project, and I must say that I am now a believer in it.

 This is a very common and useful procedure before going to the simmering process. It is highly recommended to get rid of most of the blood and other unwanted residues which will make the stock cloudy and maybe could produce a grainy taste, especially when using chopped or cut up meat on the bone. I even use it when making stock from a whole chicken. The stock will be a lot clearer!

It will also reduce the foam building up when simmering the stock, which is the next step after this short boiling procedure.

In short, it goes like this:

Put the meat in the pot and cover with water only.

Bring to a high boil for around 10-15 minutes.

Get rid of the dirty boiling water.

Take the meat out and rinse it under running cold water while rubbing it in or with your hands. You will notice the meat gets another (fresher) color when it loses the dirt.

Scrub your cooking pot too; a lot of dirt will already stick tightly onto your pot! If you don’t remove it, it will get into the stock again.

Put the meat back in the pot, cover with water, bring to a simmer. Wait 15 minutes or so to see if any more foam build up. Remove it.

Add your aromatics and simmer on low.

Happy cooking!