Making stock

I am making stock to use for my gravy, stuffing, and a soup. My largest pot (around 2 gallons) is not quite big enough to accommodate the solids and the amount of water the recipe I'm using calls for. Is it ok to add less water at first and as the water reduces down add the additional water incrementally when there is room?

  • Posted by: Kevin
  • November 20, 2018
  • 1 Comment

1 Comment

Smaug November 20, 2018
As long as your solid ingredients are covered, you'll be ok. Stock making is not a precision operation.
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