White Stock

Serves 5 in 7 Hours

White stock you will be using in sauces like veloutes and fricassees.

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Chop the bones into small pieces, remove any fat or marrow Place the bones in a stockpot or large saucepan, fill with cold water and bring to the boil.

Wash off the bones under cold running water and clean any scum from the pan. Return the bones to the cleaned pan add the water, bring to the boil then reduce heat to simmer.

Skim off any scum that comes to the surface as the pot gently simmers. After two hours, add washed peeled whole vegetables, bouquet garni and peppercorns.

Simmer for 6-8 hours. Skim, strain and if not using all immediately, cool and store in a fridge.

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