How to make white stock in home?
White stock is made with white meat or beef, veal bones, chicken carcasses, and
aromatic vegetables simmered in a water over a long period of time.
Sachet de spices
Cut beef or veal bones into 3-4 inch pieces with meat saw. Rinse in cold water.
Blanch bones and place in stockpot and cover with water, and bring to a boil, simmer and remove scum.
Add mirepoix and sachet ingredients tied in cheesecloth.
Simmer for required length of time, skimming surface often as necessary.
Beef and veal: 2 hrs.
Chicken: 1 hrs.
Add water if necessary to keep bones covered.
Strain through a china cap/ chinois lined with several layers of cheesecloth. Cool in water and refrigerate.Blanching Bones: many proteins dissolve in cold water but solidify into small particles and form a scum when heated. It is these particles that make the stock cloudy. The purpose of blanching bones is to remove the impurities and blood that cause cloudiness.
Procedure for blanching bones:
1. Rinse bones in cold water to wash off blood and impurities from surface. It is important if the
bones are not fresh.
2. Place bones in stockpot and cover with cold water as impurities dissolve readily in cold
3. Bring water to a boil, and impurities solidify and form scum.
Drain bones and rinse well
The bones are now ready for stockpot.