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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 15 |
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A basic white stock used to make soups, stews or as a base for white sauces. (Source: LeCordon Bleu Professional Cooking, 4th Edition) Ingredients:
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 |
cheesecloth |
Directions:
1. If using beef or veal bones, they should be cut into 3-4 inch pieces.
2. Rinse bones in cold water.
3. Blanch the bones; place them in a stock pot, cover with cold water and bring to a boil.
4. Drain and rinse.
5. Place the bones in the stock pot and cover with cold water.
6. Bring to a boil, reduce heat to simmer, and skim the scum carefully.
7. Prepare the sachet by placing the bay leaf, thyme, peppercorns, parsley stems and whole clove in a square of cheesecloth.
8. Tie with a string, leaving one end long enough to tie to the handle of the stockpot.
9. Add the onions, carrots, celery and sachet to the stock pot.
10. Simmer for required length of time: Chicken 3-4 hours.
11. Beef and veal 6-8 hours.
12. Skim as necessary.
13. Add water if necessary to keep bones covered.
14. Strain through a china cap lined with several layers of cheesecloth.
15. Cool the stock, vented, in a water bath and refrigerate.
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