White Stock

Name: White Stock
Ingredients: 5 gallons water; 10 pounds beef soup bones sawn; 10 pounds veal bones sawn; 5 pounds chicken backs or feet; 1/2 each celery stalks chopped; 1 each leeks chopped; 2 each onions chopped; 1/2 bunch parsley leaves stems; 5 each bay leaves; 1 tablespoon peppercorns crushed; 1/2 tablespoon thyme

11 ingredients

11 steps

Ingredients

5 gallons water
10 pounds beef soup bones sawn
10 pounds veal bones sawn
5 pounds chicken backs or feet
1/2 each celery stalks chopped
1 each leeks chopped
2 each onions chopped
1/2 bunch parsley leaves stems
5 each bay leaves
1 tablespoon peppercorns crushed
1/2 tablespoon thyme

Directions

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 to 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.