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Basic White Stock

5 -6 lbs chicken bones or 5 -6 lbs veal bones or 5 -6 lbs beef bones
5 -6 quarts cold water
8 ounces onions, chopped medium
4 ounces carrots, cubed medium
4 ounces celery, cubed medium
12 bay leaf
18 teaspoon thyme
18 teaspoon peppercorn
3 -4 parsley stems
1 whole clove


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

Source: www.food.com