Chicken Veal Or Beef White Stock Recipes

BASIC WHITE STOCK

Steps:

• If using beef or veal bones, they should be cut into 3-4 inch pieces.
• Rinse bones in cold water.
• Blanch the bones; place them in a stock pot, cover with cold water and bring to a boil.
• Drain and rinse.
• Place the bones in the stock pot and cover with cold water.
• Bring to a boil, reduce heat to simmer, and skim the scum carefully.
• Prepare the sachet by placing the bay leaf, thyme, peppercorns, parsley stems and whole clove in a square of cheesecloth.
• Tie with a string, leaving one end long enough to tie to the handle of the stockpot.
• Add the onions, carrots, celery and sachet to the stock pot.
• Simmer for required length of time: Chicken 3-4 hours.
• Beef and veal 6-8 hours.
• Skim as necessary.
• Add water if necessary to keep bones covered.
• Strain through a china cap lined with several layers of cheesecloth.
• Cool the stock, vented, in a water bath and refrigerate.

WHITE STOCK

Steps:

• Cut veal from bone.
• Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours.
• Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.

CHICKEN, VEAL, OR BEEF WHITE STOCK RECIPE

Steps:

• Rinse the bones in cold water.
• Transfer the bones to a heavy-bottomed stockpot.
• Add enough cold water to the pot to completely cover the bones. Estimate a quart of water for each pound of bones.
• Bring the pot to a boil.
• Drain and rinse bones.
• Return the blanched bones to the pot and again cover with fresh, cold water.
• Bring the pot to a boil, then immediately lower the heat to a simmer .
• Skim off the scum that rises to the surface.
• Prepare the sachet , tying the ingredients (thyme, parsley, bay leaf, peppercorns, clove) inside a piece of cheesecloth with twine, leaving a long tail of twine.
• Chop the carrots, celery, and onion .
• Add the chopped carrots, celery, and onion to the pot along with your sachet; tie the sachet string to the stockpot handle for easy retrieval later.
• Continue to simmer the stock and skim the impurities that rise to the surface. The liquid will evaporate, so make sure there's always enough water to cover the bones.
• After 4 to 6 hours, remove the pot from the heat.
• Strain the stock through a sieve lined with a few layers of cheesecloth. Cool the stock quickly, using an ice bath if necessary.

MASTER RECIPE FOR BASIC STOCK (JULIA CHILD)

Steps:

• Place the meat and bones in a stockpot and add cold water to cover them by 2 inches. Set over moderate heat. As the liquid comes slowly to a simmer, scum wills tart to rise. Remove it with a spoon or ladle for 5 minutes or so, until it almost ceases to accumulate.
• Add all the ingredients to the left, tying the herbs up in an herb bouquet with cheesecloth. Add more water if the liquid does not cover the ingredients by a full inch. When the liquid is simmering again, skim as necessary. Partially cover the kettle, leaving a space of about 1 inch for steam to escape.Maintain at a very quiet simmer for 4-5 hours. Skim occasionally.
• To degrease, set the pot in the refrigerator until the fat has hardened on the surface and can be scraped off.