Which statement best describes when a stock is finished and ready to strain?

Which statement best describes when a stock is finished and ready to strain?

• A. It is boiling vigorously.
• B. It is clear and pale.
• C. It has extracted flavor, balanced color, and tastes well; fat skimmed and bones show signs of gelatin extraction.
• D. It tastes burnt.

Answer: (C)

Stock is finished when it has extracted its flavors, developed a balanced color, and tastes good, with enough body from gelatin. At this point you’ve simmered long enough for the collagen in the bones to break down, giving the liquid a richer mouthfeel, and you’ve skimmed away the fat to keep the stock clear and clean in flavor. This combination—flavor fully developed, color appropriate for the type of stock, and a stock that shows body from gelatin—signals that it’s ready to strain. If the liquid is simply boiling, or looks clear but tastes flat or burnt, those aren’t good indicators of finish.

Stock is finished when it has extracted its flavors, developed a balanced color, and tastes good, with enough body from gelatin. At this point you’ve simmered long enough for the collagen in the bones to break down, giving the liquid a richer mouthfeel, and you’ve skimmed away the fat to keep the stock clear and clean in flavor. This combination—flavor fully developed, color appropriate for the type of stock, and a stock that shows body from gelatin—signals that it’s ready to strain. If the liquid is simply boiling, or looks clear but tastes flat or burnt, those aren’t good indicators of finish.