Serving Size: 5 gallons
Preparation Time: 18:00
- 5 gallons water
- 10 lb bones veal—sawn
- 10 lb bones beef—sawn
- 5 lb chicken backs or feet
- 1/2 each celery—chopped
- 1 each leek—chopped
- 2 each onions—chopped
- 1/2 bunch parsley—stems
- 5 each bay leaves
- 1 tbl peppercorns—crushed
- 1/2 tbl thyme leaf
Blanch the bones by covering with cold water and bringing to the boil. Discard water and rinse bones.
Add remaining ingredients. Bring to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises.
Scald clean containers, and strain stock into each, seeing some fat into each to act as a protective cap. Cover with saran and cool.
This will keep at least a week, but should be part of the regular weekly mise en place. Excess should be frozen or reduced for glace d'viand, a 10-1 reduction.
- Quick Oriental Mushroom Soup (Vegetarian Broth)
- Vegetarian Mushroom Barley Soup
- Plum Pudding (for Christmas)
- Vegetable Stock
- Vegetarian Vegetable
- White Beef Stock
© 1995, Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
Copyright © 1995, 2007, Forkmedia LLC. All rights reserved.