White Stock Recipe
Ingredients
| Veal knuckle - 4 pounds, cut up | ||
| Celery with leaves - 2 stalks, cut up | ||
| Carrots | 2 | |
| Salt | 1 Tablespoon | |
| Onion | 1 | |
| Whole cloves - 4 numbers | ||
| Parsley sprigs | 2 | |
| Garlic | 1 Clove (5gm), halved | |
| Bay leaf - 1 number, small | ||
| Dried thyme | 1 Teaspoon, crushed | |
Directions
MAKING
1. In stockpot place veal, celery, carrots, 10 cups water and salt; stud each onion quarter with a clove and add to the pot.
2. Place parsley, garlic, bay leaf, and thyme on an 8-inch square of cheesecloth; bring up edges and tie with thread and add to pot; cover and simmer 5 hours.
3. Remove and discard the cheesecloth and veal; discard.
4. Line 2 layers of cheesecloth and strain the stock through it.
5. Clarify the stock and skim off the excess fat with a metal spoon, or chill the stock and remove the solidified fat before using.
SERVING
6. Stock can be used to make soup, stew, roast and even rice as it has a marvelous taste and aroma.
TIP
Always use cold water to make stock because in cold water, certain proteins, notably albumin, will dissolve. And albumin helps clarify a stock and gives a clearer stock.
1. In stockpot place veal, celery, carrots, 10 cups water and salt; stud each onion quarter with a clove and add to the pot.
2. Place parsley, garlic, bay leaf, and thyme on an 8-inch square of cheesecloth; bring up edges and tie with thread and add to pot; cover and simmer 5 hours.
3. Remove and discard the cheesecloth and veal; discard.
4. Line 2 layers of cheesecloth and strain the stock through it.
5. Clarify the stock and skim off the excess fat with a metal spoon, or chill the stock and remove the solidified fat before using.
SERVING
6. Stock can be used to make soup, stew, roast and even rice as it has a marvelous taste and aroma.
TIP
Always use cold water to make stock because in cold water, certain proteins, notably albumin, will dissolve. And albumin helps clarify a stock and gives a clearer stock.
Chef
