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CHEF MARS'- THE BASICS OF STOCKS
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A RECIPE FOR: WHITE VEAL STOCK
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A RECIPE FOR: WHITE VEAL STOCK
Also know as "Le Fond Blanc", Veal Stock, Neutral Stock or Universal Stock.
White stock comes from unbrowned products. It is possible to make a white stock the same way as a brown stock without browning the products but beef is never used , only veal or chicken. Veal will release a great deal of scum so be patient and take care to remove all of it as it rises. To insure a white color end product avoid using excess amounts of highly colored vegetables such as carrots. White Stock is often used in bean soups and classical light colored sauces like a Bechamel or Veloute.
White Poultry (chicken) stock is prepared in the same fashion substituting chicken bones (necks, backs, giblets) in place of the veal bones and meat. Alternately you can use a large stewing fowl. The addition of veal knuckles produces a richer flavor
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| QUANT. | UNIT | INGREDIENT | PREPARATION |
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| 6 | lbs. | veal shoulder |
- Rinse and blanch the veal bones and knuckle.
- Wash, dry and clean the leeks, carrots and celery.
- Coarsely chop the onion, celery, white part of the leeks only and the carrots.
- In the stock pot you will use to make your stock, gently saute the vegetables in the butter.
- When soft and a very light golden color, add the meat and the bones, the bouquet garni, clove and cold water.
- Very slowly bring to a simmer.
- Veal will release a great amount of scum that rises to the surface so make sure you take great care to carefully remove it. This is very important for a white stock's success.
- Simmer gently for 6 hours, uncovered. replenish with cold water if the water level drops below the top/surface level of the bones.
- When the stock is reduced and the flavor is well developed, strain it carefully through a coarse sieve and then a fine one or through cheesecloth.
- Add salt to taste if desired.
- Cool correctly, identify, label and date, cover and refrigerate.
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| 4 | ozs. | butter |
| 2 | each | veal knuckle |
| 4 | lbs | veal bones |
| 3 | each | carrots |
| 4 | each | leeks |
| 4 | each | large onions |
| 4 | each | celery stalks |
| 1 | each | bouquet garni |
| 2 | each | whole cloves |
| 1 | gallon | cold water |
| - | to taste | salt |
| NOTE: Yield is 1 gallon | | |
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