White Stock

Ingredients:

• 8 pounds bones and trimmings
• 5-6 quarts water, or remouillage, COLD
• 1 pound mirepoix, standard, or white
• 1 each sachet d’epices, or bouquet garni

For Chicken Stock:

1. Rinse the bones under cool running water and place them in an appropriate size stockpot.
2. Add the cold water or remouillage to cover the bones by about 2-inches. Slowly bring to a simmer. Skim the surface as necessary.
3. Simmer for 3 to 4 hours at approximately 180˚F.
4. Add the mirepoix and sachet or bouquet and continue to simmer the stock 1 hour more, skimming as necessary and tasting from time to time.
5. Strain the stock. It may be used now (degrease by skimming, if necessary) or rapidly cooled and stored for later use.

Notes:

1. Blanching the Bones: For a clearer stock and especially for veal or beef stock, rinse the bones and then cover them with cold water and bring then quickly to a boil. Skim away any foam from the surface of the water, discard the blanching water and proceed with making stock, as in step 2.
2. Replace 2-pounds of chicken bones with chicken necks (or feet) for an extra-rich, gelatinous stock.
3. Add or replace aromatic ingredients to achieve a particular flavor. For an Asian-flavored chicken stock, add ginger, lemongrass, and fresh or dried chiles. Juniper berries can be added to game bird stocks along with strongly flavored herbs, such as tarragon or rosemary, or wild mushrooms stems. Since these ingredients are very strong, use discretion when adding so as to over flavor the stock.

1. Replace the chicken bones with an equal amount of veal bones and simmer 6 to 8 hours.

1. Replace the chicken bones with an equal amount of beef bones and simmer for 8 to 10 hours.