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White Stock

chef.gonzalo's picture
Ingredients
  Veal knuckle 4 Pound, cut up
  Celery stalks with leaves 2 , cut up
  Carrots 2 Medium, cut up
  Salt 1 Tablespoon
  Onion 1 Large, quartered
  Whole cloves 4
  Parsley sprigs 2
  Garlic 1 Clove (5 gm), halved
  Bay leaf 1 Small
  Crushed dried thyme 1 Teaspoon
Directions

MAKING
1. In stockpot place veal, celery, carrots, 10 cups water and salt; stud each onion quarter with a clove and add to the pot.
2. Place parsley, garlic, bay leaf, and thyme on an 8-inch square of cheesecloth; bring up edges and tie with thread and add to pot; cover and simmer 5 hours.
3. Remove and discard the cheesecloth and veal; discard.
4. Line 2 layers of cheesecloth and strain the stock through it.
5. Clarify the stock and skim off the excess fat with a metal spoon, or chill the stock and remove the solidified fat before using.

SERVING
6. Stock can be used to make soup, stew, roast and even rice as it has a marvelous taste and aroma.

TIP
Always use cold water to make stock because in cold water, certain proteins, notably albumin, will dissolve. And albumin helps clarify a stock and gives a clearer stock.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Slow Cooked
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
300 Minutes

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