Prep 30 mins
Cook 6 hrs
A basic white stock used to make soups, stews or as a base for white sauces. (Source: LeCordon Bleu Professional Cooking, 4th Edition)
- 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
- 1⁄2 bay leaf
- 1⁄8 teaspoon thyme
- 1⁄8 teaspoon peppercorn
- 3 -4 parsley stems
- 1 whole clove
- 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.