A white stock may be made from beef, veal or chicken bones. Veal bones are most used, but any combination of bones may be used.
Some chefs argue that blanching keeps the stock as clear and colorless as possible. Others argue that blanching removes nutrients and flavor.
1. Wash the cut-up bones, place them in a stockpot and cover them with cold water.
2. Bring the water to a boil.
3. When the water starts boiling, skim the rising impurities. Drain the water from the bones and discard it.
4. Refill the pot with cold water, and proceed with the stock recipe.
Recipe For White Stock
*Bones, veal, chicken, or beef 15lb. 7kg.
*Cold Water 3 gal. 11 lt.
*Mirepoix 2 lb. 1 kg.
Bay Leaves 2
Dried Thyme 1/2 tsp.
Peppercorns, crushed 1/2 tsp.
Parsley Stems 8
Yield: 2 gal. (8 lt.)
1. Cut the washed bones into pieces approximately 3-4 inches (8-10 centimeters) long.
2. Place the bones in a stockpot and cover with cold water. If blanching, bring the water to a boil, skimming off the scum that rises to the surface. Drain off the water. Add the 3 gallons of cold water and bring to a boil. Reduce to a simmer.
3. If not blanching the bones, bring the cold water to a boil. Reduce to a simmer and skim the scum that forms.
4. Add the mirepoix and sachet to the simmering stock.
5. Continue simmering and skimming the stock for 6 to 8 hours. ( If only chicken bones are used, simmer for 5 to 6 hours.)
6. Strain, cool and refrigerate.