Basic White Stock
Source of Recipe
the web
List of Ingredients
5-6 lbs chicken bones or veal bones or beef bones
5-6 quarts cold water
8 ounces onions, chopped medium
4 ounces carrots, cubed medium
4 ounces celery, cubed medium
Sachet
1/2 bay leaves
1/8 teaspoon thyme
1/8 teaspoon peppercorns
3-4 parsley stems
1 whole clove
cheeseclothRecipe
1. 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.
2. 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.
3. 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.
4. 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.
5. Skim as necessary. Add water if necessary to keep bones covered.
6. Strain through a china cap lined with several layers of cheesecloth.
7. Cool the stock, vented, in a water bath and refrigerate.
*This makes 5 qts of stock, so I usually divide it between ziplock
freezer bags in 1 qt portions and freeze for later use.
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