Don't boil stock! By boiling the stock you recirculate impurities and will make the stock cloudy. Cook stock at a gentle simmer so you can skim off impurities as the rise to the top. This will produce a nice, clear stock perfect for making soups like chicken noodle.
How long to simmer?
Vegetable and fish stock - 45 minutes to 1 hour
Chicken stock - 4 to 6 hours
Veal stock - 8 to 48 hours
Wow! I didn't know that....thanks, Kristen!
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