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Classic White Stock Recipe

	Category	Lamb Recipes
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Ingredients And Procedures

---------- 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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<h1>Classic White Stock</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>---------- exported from cookworks for meal-master, v7.0 <P>title: classic white stock categories: professional, sauce, soup servings: 32 <P>12 lb chicken bones <P>12 qt water <P>2 c onion <P>1 c carrot <P>1 c celery <P>1 ea bay leaf <P>1/4 t dried thyme <P>1/4 t black peppercorns <P>6 parsley <P>2 clove <P><P>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 <P>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 <P>----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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