White stock Recipe

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White stock

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Categories:	Soups & Stews	Rating:	0
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Ingredients:

5	gal	Water
10	lbs	Beef bones, sawn
10	lbs	Veal bones, sawn
5	lbs	Chicken backs, or feet
1/2		Celery stalk, chopped
1		Leek, chopped
2		Onions, chopped
1/2	bunch	Parsley stems
5		Bay leaves
1	tbsp	Peppercorns, crushed
1/2	tbsp	Thyme leaf

Procedures:

1	Blanch the bones by covering with cold water and bringing to the boil.
2	Discard water and rinse bones.
3	Add remaining ingredients.
4	Bring to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises.
5	Scald clean containers, and strain stock into each, seeing some fat into each to act as a protective cap.
6	Cover with saran and cool.
7	This will keep at least a week, but should be part of the regular weekly mise en place.
8	Excess should be frozen or reduced for glace d"viand, a 10-1 reduction.
9	Notes: these recipes are for 5 gallons, but you can cut them in half.
10	It hardly pays to make less than 10 quarts, but if space is a factor, reduce the stock by boiling to half its original volume.
11	The flavors will be more pronounced, as will any errors introduced.
12	Preparation time: 18:00