———- exported from cookworks for meal-master, v7.0
title: classic white stock categories: professional, sauce, soup servings: 32
12 lb chicken bones
12 qt water
2 c onion
1 c carrot
1 c celery
1 ea bay leaf
1/4 t dried thyme
1/4 t black peppercorns
6 parsley
2 clove
rinse bones and wing tips well place into a stockpot, cover with water, and place over a moderate flame bring to a boil, drain, and rinse return bones to the stockpot, cover with 12 quarts cold water, and place over a medium flame bring barely to a boil, reduce heat to a bare simmer, and skim carefully tie the bay, thyme, peppercorns, parsley, and cloves in cheesecloth add the mirepoix and the sachet simmer gently for 3-4 hours, adding water as necessary to cover bones strain through a chinois or cheesecloth cool quickly in a water bath cover and chill remove and discard accumulated fat from the top of chilled stock return to a low flame and reduce as necessary use as desired
note: variations include use of veal bones, beef bones, lamb bones, turkey bones, or ham bones – when using beef or veal bones, simmer for 6-8 hours, turkey or lamb, simmer 3-4 hours
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