A white stock usually made for special sauces such as a white veloute sauce or soup. Very easy to make at home for your very own beautiful sauces and soups.
Why would you want to make your own stock? Well, the main reason is that it will be far the best stock for you soups that you will ever get from a canned or packet stock.
If you find that it is time consuming, just collect the ingredients and freeze them until you have enough to make your stock and make it in a large batch. This can then be frozen until you need it.
This is a stock for special occasions and is very traditional in France.
•3 pounds (1365g) veal bones
•2 carrots, sliced
•1 stem celery, sliced
•2 onion whole
•¼ teaspoon thyme
•6 parsley sprigs
2 cloves garlic, unpealed
•Cover with cold water and bring to the boil.
•Boil for about 5 minutes.
•Pour all the liquid away and rinse the bones and meat under running cold water. (This is to remove all the grey scum that occurs with veal.)
•Cover with fresh cold water and bring to the boil again.
•Add the vegetables.
•Place and tie the herbs in a piece of cheese cloth (or a small herb container you can buy especially for this and add to the pot).
•Simmer for about 5 hours.
Do not cover the pan during cooking as the liquid will sour. Strain the liquid through a fine sieve and allow to cool.
If any fat remains, remove this.
The stock is ready to be used or can be frozen until required.