White Stock Recipe
Summary
Preparation Time30 MinCooking Time5 Hr 0 Min
Ready In5 Hr 30 MinDifficulty LevelMedium
Interest GroupClassic
Ingredients
| Veal bones - 6 pounds and meat OR Chicken backs, necks, and gizzards - 6 pounds OR veal and chicken bones and meat - 6 pounds (altogether) | ||
| Sliced carrot, onion, and celery - 1/2 cup each | ||
| Leek | 1 | |
| Salt | 1 Teaspoon | |
| Bay leaf | 1 (Bouquet garni:) | |
| Parsley branches - 4 | ||
| Thyme sprig - 1 OR Ground thyme, and 1 whole clove, tied together - 1/4 teaspoon | ||
Directions
GETTING READY
1.Chop the meat and bones in pieces.
MAKING
2.Take a large pot, put carrots, onions, and celery in it along with bones, salt and bouquet garni.
3.Let the ingredients boil.
4.Once done, remove the fat layer on the top.
5.Let the ingredients simmer for 5 hours until meat leaves the bones.
6.Keep skimming in between.
7.Once done, strain and refrigerate.
8.Remove the fat deposit and use further.
SERVING
9.Use in soups, stews, or for braising.
1.Chop the meat and bones in pieces.
MAKING
2.Take a large pot, put carrots, onions, and celery in it along with bones, salt and bouquet garni.
3.Let the ingredients boil.
4.Once done, remove the fat layer on the top.
5.Let the ingredients simmer for 5 hours until meat leaves the bones.
6.Keep skimming in between.
7.Once done, strain and refrigerate.
8.Remove the fat deposit and use further.
SERVING
9.Use in soups, stews, or for braising.
Chef
