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