Basic White Stock

"A basic white stock used to make soups, stews or as a base for white sauces. (Source: LeCordon Bleu Professional Cooking, 4th Edition)"
 
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photo by Sunny Man photo by Sunny Man
photo by Sunny Man
Ready In:
6hrs 30mins
Ingredients:
11
Yields:
5 quarts
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ingredients

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directions

  • If using beef or veal bones, they should be cut into 3-4 inch pieces.
  • Rinse bones in cold water.
  • Blanch the bones; place them in a stock pot, cover with cold water and bring to a boil.
  • Drain and rinse.
  • Place the bones in the stock pot and cover with cold water.
  • Bring to a boil, reduce heat to simmer, and skim the scum carefully.
  • Prepare the sachet by placing the bay leaf, thyme, peppercorns, parsley stems and whole clove in a square of cheesecloth.
  • Tie with a string, leaving one end long enough to tie to the handle of the stockpot.
  • Add the onions, carrots, celery and sachet to the stock pot.
  • Simmer for required length of time: Chicken 3-4 hours.
  • Beef and veal 6-8 hours.
  • Skim as necessary.
  • Add water if necessary to keep bones covered.
  • Strain through a china cap lined with several layers of cheesecloth.
  • Cool the stock, vented, in a water bath and refrigerate.

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