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Step 3It's oven time...
Once you've achieved trace, then it's time to pop your stock in the oven with a lid.
I usually set my kitchen timer to 15-20 minute intervals to remind me to check the stock, otherwise I will end up with a burnt, congealed mass (This has happened to me before). The timer only works if you can hear it, so make sure you stick around...
From this point on, you're basically just watching, stirring, and waiting.
I usually set my kitchen timer to 15-20 minute intervals to remind me to check the stock, otherwise I will end up with a burnt, congealed mass (This has happened to me before). The timer only works if you can hear it, so make sure you stick around...
From this point on, you're basically just watching, stirring, and waiting.
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