White Stock

by | Jan 9, 2022 | Recipe | 0 comments

Yield: 1 gallon
You can use chicken, beef, veal, fowl, or game bones

4 pounds raw bones
5 quarts of cold water
7 ounces leeks (white part only)
7 ounces carrots, peeled
7 ounces onion, peeled
½ tsp whole black peppercorns
1 bay leaf
¼ ounce parsley stems
½ tsp thyme leaves, dried

1. Split the bones (if needed) and rinse thoroughly in cold water, removing all blood and fat, which causes discoloration.
2. Place the bones in a stockpot and add the cold water.
3. Heat to a simmer and skim any foam off the top. Add the leeks. Cover and continue simmering.
4. After about an hour, add the rest of the ingredients.
5. Simmer 4 more hours, skimming as needed.
6. Strain the stock through a chinois. If desired, you can put the stock in a clean stock pot and reduce it down to the desired strength.



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