floating on the surface add richness and depth A heavy slick adds nothing but a greasy flavor and mouth-coating oiliness So, it’s best to remove the slick of fat that forms on top of your stock as it cooks But what’s the best way? If you’ve worked in a restaurant, you’ve probably been taught to be hyperaware of what your stock is doing at all times, carefully skimming any scum or fat that rises to the surface at regular intervals to keep the broth as clear as possible But, again, that’s a restaurant technique, for restaurant cuisine When I make stock at home, I don’t bother skimming it until it’s finished I strain the stock through a finemesh strainer into a fresh pot and let it rest for about 15 minutes, long enough to allow most of the fat and scum to rise to the surface so it can easily ladled off Even easier is to plan ahead and refrigerate the stock overnight; the fat will crystallize into an easyto-remove layer that can be scraped off with a spoon, exposing the perfectly jelled stock underneath STOCK, BROTH, GLACE, AND JUS S trictly speaking, stock and broth are two distinct preparations Stock is made by simmering bones, connective tissue, meat scraps, and vegetables in water The connective tissue gives it body and a rich, unctuous mouthfeel Reducing a stock by gently heating it to evaporate its water content concentrates both its flavorful compounds and its gelatin Reduce it far enough, and it’ll become viscous enough to form a coherent coating on food At this stage, it’s known as a glace, and it’s exceedingly delicious Just as Eskimos have many words for snow, the French have different words for ... enough to form a coherent coating on food At this stage, it’s known as a glace, and it’s exceedingly delicious Just as Eskimos have many words for snow, the French have different words for ... preparations Stock is made by simmering bones, connective tissue, meat scraps, and vegetables in water The connective tissue gives it body and a rich, unctuous mouthfeel Reducing a stock by gently heating