Learning how to make stock is not very difficult. It takes a little bit of time, attention and patience in exchange for a whole lot of flavor and saving a good amount of money.
1. Start with cold water. Cold water will help blood and impurities dissolve. As water heats, the impurities (scum) rise to the surface and can easily be skimmed off. If you use hot water, the impurities will coagulate more rapidly and remain dispersed in the stock, making it cloudy.
2. Simmer gently. Bring to a simmer or around 185F. While simmering, the ingredients release their flavors into the liquid. Simmering will allow the liquid to remain clear. Rapid boiling causes impurities and fats to blend with liquid, making it cloudy.
3. Skim frequently to remove the “scum” that rises to the top.
4. Strain carefully to keep it clear. Do not disturb the other ingredients. Use a marmite or ladle to carefully place the stock in a china or some other strainer.
5. Cool rapidly, using ice wands or some sort of ice bath.
6. Label and store properly.
7. It should hold for 4 – 7 days.