Chicken, Veal, or Beef White Stock Recipe
A fundamental white stock, prepared from chicken, beef, or veal bones, serves as the foundation for classical white sauces like Allemande.
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Instructions
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Rinse bones in cold water.
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Place bones in a stockpot and cover with cold water, estimating one quart per pound.
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Bring to a boil, then drain and thoroughly rinse the blanched bones.
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Return bones to the pot and cover with fresh cold water.
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Bring to a boil, then reduce heat to a simmer and skim off any surface impurities.
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Prepare a sachet containing thyme, parsley, bay leaf, peppercorns, and clove, tying it to the pot handle.
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Add chopped carrots, celery, and onion to the pot.
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Maintain a simmer for 4 to 6 hours, continually skimming and ensuring bones remain covered with water.
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Strain the stock through a cheesecloth-lined sieve, then cool rapidly, using an ice bath if needed.