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White Stock Recipe

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This recipe for White Stock is from Mise En Place , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 lb. bones
5-6 qt. cold water
1 lb. mirepoix (medium-dice)
1 Standard Sachet d’Épices
Directions:
Directions:
Rinse bones for white stock under cool running water. Place rinsed bones in stock pot. Add cold water to cover the bones by about 2 inches. Bring to a simmer slowly skimming surface as necessary. Simmer for 3-4 hours at approximately 180°F. Add the mirepoix and sachet to stock pot, continue simmer for 1 hour, skimming surface as necessary and tasting from time to time, until it has developed a rich flavor. Strain the stock. It is now ready to use (degrease by skimming, if needed) or rapidly cool and refrigerate for later use.

White stock can be made from beef, veal, poultry, and game. Bones from younger animal makes the meat-based best stock. Always start with cold water, never cover stock pot, never stir, do not let boil. A well-made stock is flavorful, gelatinous and should set-up solid when chilled.
Number Of Servings:
Number Of Servings:
1 gal.

 

 

 

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