Basic white stock

Basic white stock
6 kg bones: chicken, beef or beef
12 L cold water
Mirepoix 👇
500 g onion, chopped
250g chopped carrots (optional)
250 g of celery, chopped
Sachet 👇
1 bay leaf
1/4 g thyme
1 g peppercorn
8 parsley stems
2 whole cloves
Procedure 👇👇
1.Review instructions for stock preparation (pp. 106-108).
2. If beef or veal bones are whole, cut them into 3-4 in. (8-10 cm) pieces with a meat saw.
Rinse the bones in cold water.
3. Blanch the bones: place them in a stock pot, cover with cold water, and bring it to a boil. Drain and rinse.
4. Place the bones in the stockpot and cover with cold water. Bring to a boil, reduce heat to simmer, and skim the scum carefully.
5. Add the mirepoix and sachet ingredients (tied in cheesecloth).
6. Simmer for required length of time, skimming the surface as often as necessary.
Beef and beef: 6-8 hours
Chicken: 3-4 hours
Add water if necessary to keep bones covered.
7. Strain through a china cap lined with several layers of cheesecloth.
8. Cool the stock, vented, in a water bath and refrigerate.
Amr Halawa

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