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Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.04

  2. Title: White Stock

  3. Categories: Soups

  4. Yield: 1 servings

  5. 5 ga Water

  6. 10 Lb Beef Bones -- sawn

  7. 10 Lb Veal Bones -- sawn

  8. 5 Lb Chicken Backs -- or feet

  9. 1/2 Celery Stalk -- chopped

  10. 1 Leek -- chopped

  11. 2 Onions -- chopped

  12. 1/2 bn Parsley Stems

  13. 5 Bay Leaves

  14. 1 TB Peppercorns -- crushed

  15. 1/2 TB Thyme Leaf

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

  17. 2. Add remaining ingredients. Bring to the boil, then

  18. simmer for up to 18 hours, with skimming to remove any

  19. scum that rises.

  20. 3. Scald clean containers, and strain stock into each,

  21. seeing some fat into each to act as a protective cap.

  22. Cover with saran and cool.

  23. 4. This will keep at least a week, but should be part

  24. of the regular weekly Mise en place. Excess should be

  25. frozen or reduced for glace d'viand, a 10-1 reduction.

  26. NOTES:

  27. These recipes are for 5 gallons, but you can cut them

  28. in half. It hardly pays to make less than 10 quarts,

  29. but if space is a factor, reduce the stock by boiling

  30. to half its original volume. The flavors will be more

  31. pronounced, as will any errors introduced.

  32. Preparation Time : 18:00

  33. Recipe By : --

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