I'm making stock from turkey bones and all of the other leftovers hanging around the refrigerator. Since the cooking time varies quite a bit depending on cooking method (I'm doing a slow simmer on the stovetop) and bone type, how can I know when my stock is done cooking so that I can begin to chill it?
How to know when the stock is done cooking
stock
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Best Answer
The absolute time a stock will take depends on the quantity of stock you are making and also on the ratio of solids to liquid with which you started (along with the strength of your burner, the starting temperature of the water, the geometry of your pot, ...). Intentional variation is also possible depending on your intended use.
The best advice I've heard comes from Judy Rodgers in the Zuni Cafe Cookbook: taste the stock often as it cooks, more and more freqently as it starts to taste good. When it doesn't taste better than the last time you checked, it's done.