Section 3
Stock
The carcass is the second half of the bird.
Bones, skin, wing tips and the frame nobody eats are the second half of the animal. What is being extracted, over what timescale, at what surface temperature — and what to do with the result once it is cold and set.
All 5 guides in Stock
- The Carcass Is the Second Half of the BirdBones, skin and the bits nobody eats become the most useful thing in the kitchen. What is actually being extracted, and over what timescale.
- Brown Against WhiteRoasting the bones first changes flavour, colour and what the stock is for. Two different products from the same carcass.
- Where the Body Comes FromCollagen converting to gelatine is what makes a stock set. Which parts carry it and why feet are worth having.
- Skimming, and Why Clarity MattersWhat rises, why it rises, and what happens if you let it boil back in.
- Reduction Concentrates EverythingIncluding salt. The order of operations that keeps a reduced sauce edible.