1/1 Photo of Basic White Stock
6 hrs 30 mins
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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Units: US | Metric
- 5 -6 lbs chicken bones or 5 -6 lbs veal bones or 5 -6 lbs beef bones
- 5 -6 quarts cold water
- 8 ounces onions, chopped medium
- 4 ounces carrots, cubed medium
- 4 ounces celery, cubed medium
- 1If using beef or veal bones, they should be cut into 3-4 inch pieces.
- 2Rinse bones in cold water.
- 3Blanch the bones; place them in a stock pot, cover with cold water and bring to a boil.
- 4Drain and rinse.
- 5Place the bones in the stock pot and cover with cold water.
- 6Bring to a boil, reduce heat to simmer, and skim the scum carefully.
- 7Prepare the sachet by placing the bay leaf, thyme, peppercorns, parsley stems and whole clove in a square of cheesecloth.
- 8Tie with a string, leaving one end long enough to tie to the handle of the stockpot.
- 9Add the onions, carrots, celery and sachet to the stock pot.
- 10Simmer for required length of time: Chicken 3-4 hours.
- 11Beef and veal 6-8 hours.
- 12Skim as necessary.
- 13Add water if necessary to keep bones covered.
- 14Strain through a china cap lined with several layers of cheesecloth.
- 15Cool the stock, vented, in a water bath and refrigerate.
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Nutritional Facts for Basic White Stock
Serving Size: 1 (5194 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 31.2
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 64.0 mg
- Total Carbohydrate 7.1 g
- Dietary Fiber 1.7 g
- Sugars 3.4 g
- Protein 0.8 g
The following items or measurements are not included: