Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 10
Method
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Rinse the bones well under cold water. For the cleanest result, cover with fresh water, bring just to a simmer, drain, and rinse again.
Return the bones to the pot with the cold water and bring up slowly over medium heat. Skim often.
Add the vegetables and aromatics once the stock settles into a lazy simmer.
Cook gently for 4 hours, never letting the stock boil hard.
A hard boil turns the stock cloudy and greasy.
Strain through a fine-mesh strainer and chill quickly.
Use as is for soups and braises or reduce slightly if you want more body.
Jason's Notes
A clean stock is all about restraint. Keep the simmer gentle and the flavor stays sweet, clear, and useful in a dozen directions.
Kitchen Notes
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