White Stock Recipes

Ingredients :

1 kg

1

2

4

1

5 ml

6

veal bones, or a chicken carcass

large onion, sliced

carrots, sliced

stalks celery, sliced

bay leaf

salt

black peppercorns

few stalks parsley

1. Put the bones in a large pan, pour on 2.25 liters of water, cover and bring slowly to the boil.

2. Skim off the scum that rises to the surface.

3. Add the vegetables, salt and peppercorns.

4. Cover, return to the boil and simmer for 3 hours, by which time the liquid should have reduced by about half.

5. Strain carefully, and discard the ingredients.

6. Allow to cool, then lift off the layer of fat.

7. If you want to use the stock while it is hot, carefully skim off the fat that has risen to the surface.

Serving suggestions

Use for vegetable, poultry and some fruit soups.

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