Basic White Stock

READY IN: 6hrs 30mins
YIELD: 5 quarts




  • 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.