A white stock usually made for
special sauces such as a white velouté 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 lbs raw veal shanks
3 lbs veal bones
2 carrots, sliced
1 stick celery, sliced
2 medium onions, halved
1 bay leaf
¼ tsp dried thyme
6 parsley sprigs
2 cloves garlic, crushed but unpeeled
1. Place all veal shanks and bones in a large heavy bottomed pan.
2. Cover with cold
water and bring to the boil.
3. Boil for about 5
4. 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.)
5. Cover with fresh
cold water and bring to the boil again.
6. Add the
7. 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).
8. Simmer for about
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,
The stock is ready
to be used or can be frozen until required.