White stock

Yield: 1 Servings

Measure Ingredient
\N 1 Leek -- chopped
\N 2 Onions -- chopped
\N 5 Bay Leaves

5 ga Water

10 Lb Beef Bones -- sawn

10 Lb Veal Bones -- sawn

5 Lb Chicken Backs -- or feet

½ Celery Stalk -- chopped

½ bn Parsley Stems

1 TB Peppercorns -- crushed

½ TB Thyme Leaf

1. Blanch the bones by covering with cold water and bringing to the boil. Discard water and rinse bones.

2. Add remaining ingredients. Bring to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises.

3. Scald clean containers, and strain stock into each, seeing some fat into each to act as a protective cap. Cover with saran and cool.

4. This will keep at least a week, but should be part of the regular weekly Mise en place. Excess should be frozen or reduced for glace d'viand, a 10-1 reduction.


These recipes are for 5 gallons, but you can cut them in half. 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. The flavors will be more pronounced, as will any errors introduced.

Preparation Time: 18:00

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