Basic White Stock

Directions

1. 1
   If using beef or veal bones, they should be cut into 3-4 inch pieces.
2. 2
   Rinse bones in cold water.
3. 3
   Blanch the bones; place them in a stock pot, cover with cold water and bring to a boil.
4. 4
   Drain and rinse.
5. 5
   Place the bones in the stock pot and cover with cold water.
6. 6
   Bring to a boil, reduce heat to simmer, and skim the scum carefully.
7. 7
   Prepare the sachet by placing the bay leaf, thyme, peppercorns, parsley stems and whole clove in a square of cheesecloth.
8. 8
   Tie with a string, leaving one end long enough to tie to the handle of the stockpot.
9. 9
   Add the onions, carrots, celery and sachet to the stock pot.
10. 10
    Simmer for required length of time: Chicken 3-4 hours.
11. 11
    Beef and veal 6-8 hours.
12. 12
    Skim as necessary.
13. 13
    Add water if necessary to keep bones covered.
14. 14
    Strain through a china cap lined with several layers of cheesecloth.
15. 15
    Cool the stock, vented, in a water bath and refrigerate.