Basic White Stock
Cook Time: 6 hours
Prep Time: 30 minutes
Total Time: 6 hours and 30 minutes
Description: This basic white stock is a fundamental component in various culinary creations, serving as the backbone for soups, stews, or as a foundational element in delicate white sauces. Sourced from the esteemed Le Cordon Bleu Professional Cooking, 4th Edition, this recipe promises to elevate your dishes with its depth of flavor and versatility.
Recipe Category: Stocks 🍲
Keywords: Veal, Poultry, Vegetable, Meat, Weeknight, Stove Top 🍗🥕🥩
Nutritional Information (per serving, approximately 1 cup):
- Calories: 31.3
- Fat Content: 0.1g
- Saturated Fat Content: 0g
- Cholesterol Content: 0mg
- Sodium Content: 64.1mg
- Carbohydrate Content: 7.1g
- Fiber Content: 1.8g
- Sugar Content: 3.4g
- Protein Content: 0.9g
Recipe Yield: 5 quarts
Ingredients:
| Quantity | Ingredient |
|---|---|
| 5-6 | Water |
| 5-6 | Onions |
| 8 | Carrots |
| 4 | Celery |
| 4 | Bay Leaf |
| 1/2 | Thyme |
| 1/8 | Peppercorn |
| 1/8 | Parsley Stems |
| 3-4 | Clove |
Recipe Instructions:
-
Prepare the Bones:
- If using beef or veal bones, ensure they are cut into 3-4 inch pieces for optimal extraction of flavor.
- Rinse the bones thoroughly under cold water to remove any impurities.
-
Blanch the Bones:
- Place the rinsed bones in a stockpot and cover them generously with cold water.
- Bring the water to a boil over high heat.
- Once boiling, remove the bones from the heat, drain, and rinse them again under cold water.
-
Initial Cooking:
- Return the blanched bones to the stockpot and cover them once more with cold water.
- Bring the water to a boil, then reduce the heat to a gentle simmer.
- Carefully skim off any foam or impurities that rise to the surface.
-
Prepare the Sachet:
- Create a sachet by placing the bay leaf, thyme, peppercorns, parsley stems, and whole clove in a square of cheesecloth.
- Tie the cheesecloth bundle securely with kitchen twine, leaving one end long enough to tie to the handle of the stockpot.
-
Infusion of Flavor:
- Add the onions, carrots, celery, and sachet to the stockpot, infusing the broth with aromatic depth.
- Simmer the stock for the required duration based on your choice of bones:
- Chicken: 3-4 hours
- Beef and veal: 6-8 hours
- Throughout the simmering process, continue to skim off any foam or impurities that may accumulate on the surface.
- Ensure the bones remain submerged in the liquid, adding water if necessary to maintain coverage.
-
Strain and Cool:
- Once the stock has simmered to perfection, strain it through a china cap lined with several layers of cheesecloth.
- This process will yield a clear and refined stock, free from any sediment or debris.
- Allow the stock to cool naturally, vented, in a water bath before transferring it to the refrigerator for storage.
Tips:
- For enhanced flavor, consider roasting the bones in the oven before proceeding with the stock-making process.
- Customize the stock to suit your preferences by adding additional aromatics such as garlic, leeks, or mushrooms.
- Store any excess stock in airtight containers in the refrigerator for up to one week, or freeze it for longer-term storage.
With this meticulously crafted basic white stock at your disposal, your culinary creations are sure to reach new heights of flavor and sophistication. Whether used as a building block for hearty soups, rich stews, or velvety sauces, this stock is a testament to the timeless artistry of traditional French cooking techniques.
