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Ingredients
  Veal/Chicken backs, necks, and gizzards - 6 pounds /veal and chicken bones and meat - 6 pounds (altogether) 6 Pound (bones and meat)
  Sliced carrot 1⁄2 Cup (8 tbs)
  Sliced onion 1⁄2 Cup (8 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Leek 1 , chopped (optional)
  Salt 1 Teaspoon
  Bay leaf 1
  Parsley 4 (branches)
  Thyme sprig/Ground thyme, and 1 whole clove, tied together - 1/4 teaspoon 1
Directions

GETTING READY
1.Chop the meat and bones in pieces.

MAKING
2.Take a large pot, put carrots, onions, and celery in it along with bones, salt and bouquet garni.
3.Let the ingredients boil.
4.Once done, remove the fat layer on the top.
5.Let the ingredients simmer for 5 hours until meat leaves the bones.
6.Keep skimming in between.
7.Once done, strain and refrigerate.
8.Remove the fat deposit and use further.

SERVING
9.Use in soups, stews, or for braising.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Method: 
Slow Cooked
Ingredient: 
Veal
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
300 Minutes
Ready In: 
330 Minutes

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