especially large amounts Typically, the meat and bones are cooked in between one and two times their weight in water (1–2 quarts or liters per 2 lb/1 kg solids), and yield about half their weight in stock, thanks to gradual evaporation during cooking The smaller the pieces into which they’re cut, the more quickly their contents can be extracted in the water In order to round out the flavor of a stock, cooks usually cook the meat and bones along with aromatic vegetables — celery, carrots, onions — a packet of herbs, and sometimes wine Carrots and onions contribute sweetness as well as aroma, wine tartness and savoriness Salt is never added at this stage, because the meats and vegetables release some, and it becomes concentrated as the stock reduces Cooking the Stock A classic meat stock should be as clear as possible, so that it can be made into soup broths and aspics that will be attractive to the eye Many of the details of stock making have to with removing impurities, especially the soluble cell proteins that coagulate into unsightly gray particles The bones and often meat as well (and skin, if any) are first washed thoroughly To make a light stock, they are then put in a pot of cold water that is brought to the boil; they’re then removed from the pot and rinsed This blanching step removes surface impurities and coagulates surface proteins on the bones and meat so that they won’t cloud the cooking liquid To make a dark stock for brown sauces, the bones and meat are first roasted in a hot oven to produce color and a more intense roasted-meat flavor with the Maillard reactions between proteins and carbohydrates This process also coagulates the surface proteins and makes blanching unnecessary ... that coagulate into unsightly gray particles The bones and often meat as well (and skin, if any) are first washed thoroughly To make a light stock, they are then put in a pot of cold water that is brought to the boil; they’re then removed from the pot and rinsed... they’re then removed from the pot and rinsed This blanching step removes surface impurities and coagulates surface proteins on the bones and meat so that they won’t cloud the cooking liquid To make a dark stock for... To make a dark stock for brown sauces, the bones and meat are first roasted in a hot oven to produce color and a more intense roasted-meat flavor with the Maillard reactions between proteins and carbohydrates This process also coagulates