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{{#seo:
|title=[[Bones]]
|titlemode=replace
|keywords=#bones #stock #stocks #fish #chicken #veal #beef #gelatin #blanching #game #mirepoix
|hashtagrev=12032020
|description=[[Bones]] are the major ingredient of stocks (except water, of course). Most of the flavour and body of stocks are derived from the [[bones]] of beef, veal
}}


[[Image:Meat [[bones]].jpg|300px|thumb|right|Meat [[bones]]]]

[[Bones]] are the major ingredient of [[stocks]] (except water, of course). Most of the flavour and body of [[stocks]] are derived from the [[bones]] of [[beef]], [[veal]], [[chicken]], [[fish]], and, occasionally, [[lamb]], [[pork]], [[ham]], and [[game]]. ([[Vegetable]] [[stocks]], an exception, draw their flavour entirely from [[vegetables]].) The kinds of [[bones]] used determine the kind of [[stock]].

*[[Chicken]] [[stock]], of course, is made from [[chicken]] [[bones]].
*White [[stock]] is made from [[beef]] or [[veal]] [[bones]], or a combination of the two. [[Chicken]] [[bones]] or even [[pork]] [[bones]] are sometimes added in small quantities.
*Brown [[stock]] is made from [[beef]] or [[veal]] [[bones]] that have been [[browned]] in an [[oven]].
*[[Fish]] [[stock]] is made from [[fish]] [[bones]] and trimmings left over after filleting. [[Bones]] from lean white [[fish]] give the best [[stock]]. Oily [[fish]] are not normally used. The term [[fumet]] is often used for a flavourful [[fish]] [[stock]], especially one made with [[wine]].
*[[Lamb]], [[game]], [[turkey]], and other [[stocks]] have specialised uses.

Some of the [[proteins]] known as connective tissue are dissolved when cooked with slow, moist heat.

*When certain connective tissues (called collagen) break down, they form [[gelatin]]. This gives body to a [[stock]], an important feature of its quality. A well-made [[stock]] thickens or even solidifies when chilled.
*Cartilage is the best source of [[gelatin]] in [[bones]]. Younger animals have lots of cartilage in their skeletons. As they become older, this hardens into solid bone, which is harder to dissolve into [[stocks]]. Knuckle [[bones]], on the joints of major [[bones]], have a lot of cartilage and are valued in [[stock]]-making. Neck [[bones]] and [[shank]] [[bones]] are also used a great deal.

Cut large [[bones]] into pieces about 8cm long. This exposes more surface area and aids extraction. Also, the [[bones]] are easier to handle.

===Blanching [[bones]]===
The purpose of [[blanching]] [[bones]] is to rid them of some of the impurities that cause cloudiness. The [[bones]] of young animals, especially [[veal]] and [[chicken]], are highest in blood and other impurities that cloud and discolour [[stocks]]. Some disagree on the importance of [[blanching]] because they feel [[blanching]] causes valuable flavours to be lost. However, many feel it is needed to produce clear white [[stocks]]. [[Fish]] [[bones]] are not [[blanched]] because of their short cooking time. If you decide that you would like to [[blanch]] your [[bones]], this is how you do it:

*Rinse the [[bones]] in cold water. This washes off blood and other impurities from the surface. It is especially important if the [[bones]] are not strictly fresh.
*Place the [[bones]] in a stockpot and cover with cold water. Impurities dissolve more readily in cold water. Hot water retards extraction.
*Bring the water to a [[boil]]. As the water heats, impurities solidify (coagulate) and rise to the surface as scum.
*Drain the [[bones]] and rinse them well. The [[bones]] are now ready for the stockpot.

===Remouillage===
Remouillage is a [[stock]] made from [[bones]] that were already used once to make [[stock]]. The literal meaning of the French term is “rewetting.” Because not all possible flavour and [[gelatin]] is extracted from [[bones]] when making a [[stock]], making a remouillage allows you to extract a little more value from the [[bones]]. The resulting liquid will not be as clear or flavourful as the original [[stock]], but it does have some uses. A remouillage can be used for [[soups]], for [[braised]] dishes, and in place of water for making [[stocks]]. It can also be reduced to a glaze and used for enriching [[sauces]], [[soups]], and [[braising]] liquids. To make a remouillage, discard the [[mirepoix]] and [[herb]] sachet after draining a finished [[stock]]. Add a fresh [[mirepoix]] and [[herb]] sachet to the [[bones]], cover with fresh cold water, and simmer for about 4 hours. Drain and cool as for regular [[stock]]. This process is probably only suitable in domestic kitchens if you have an AGA or similar and are likely to keep it on for long periods, otherwise the fuel costs would outweigh the benefits of extracting that bit of extra flavour.

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Fish and seafood]]
[[Category:Meat]]
[[Category:Poultry]]

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</code>

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