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White Stock

21st.Century.Chef's picture
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Ingredients
  Knuckle of lamb 1 Kilogram
  White wine/2 tablespoon lime juice 2⁄3 Cup (10.67 tbs)
  Unpeeled onions 2 Medium, roots removed, sliced
  Carrot 1 Large, sliced (Unpeeled Ones)
  Celery stalks 2 , chopped
  Parsley stalks 4
  Ginger 2 Inch, sliced
  Thyme sprig 1
  Dried thyme 1⁄2 Teaspoon
  Bay leaves 2
  White peppercorns 10
  Star anise 1
  Salt To Taste
Directions

GETTING READY
1. Wash the bones and meat
2. Cut into manageable pieces and wash well again
3. Blanch the meat in boiling water for 2 minutes and then discard the water. This will remove strong smells from the bone.

MAKING
4. Return the bones back to the pan and add wine and simmer again over moderate heat.
5. Cook till the wine is reduced to 3-4tsp. then add the rest of the ingredients with 3 liters of cold water and bring to the boil again
6. Reduce heat and skim again. Simmer half covered for 2-1/2 hours while skimming constantly. Add lime juice if you are not using wine. Strain the mix, cool and chill and remove the congealed fat. Freeze for later

SERVING
7. Use as required in soups, casseroles etc

TIP
Use within 1-1 1/2 months

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Method: 
Simmering
Ingredient: 
Lamb
Preparation Time: 
10 Minutes
Cook Time: 
150 Minutes
Ready In: 
0 Minutes

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