The preparation of stocks has been simplified in many ways since the days of Escoffier, although this does not mean that it demands less care or skill. Few chefs today bother to tie vegetables for a stock into a bundle, for example.They're going to be strained out anyway. The number and variety of ingredients is usually not as great as it once was. Nor is it common to cook stocks for as many hours as were once thought necessary. All these details are taken up one by one in this section.

A stock may be defined as a clear, thin (that is,unthickened) liquid flavored by soluble substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings. Our objective in preparing stocks is to select the proper ingredients and then to extract the flavors we want—in other words, to combine the correct ingredients with the correct procedure.

Continue reading here: Bones

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