|
White
Stock - Fond Blanc |
| |
Yeild 12 quarts |
|
Weight |
Ingredients |
| 13 lbs. |
Beef
Shin |
| 10 lbs. |
Veal
bones/knuckle |
3 lbs.
|
Meat
Trimmings |
| 1.5
lbs. |
Pork
rind, fresh or Calves foot |
| 1.5
lbs. |
Carrot |
| 1.5
lbs. |
Onions |
| |
Sachet |
| 3.5 oz |
Parsley
Stems |
| 3.5 oz. |
Thyme |
| 15 qts. |
Water or
white stock |
| |
|
Procedure |
|
1. Cut bones with a meat saw and wash in cold
water |
|
2. Place bones in stockpot and cover with cold
water |
|
3. Drain |
|
4. Cover bones with fresh water. Add
vegetables and spices. |
|
5. Simmer for 2 to 3 hours. Remove scum
as it accumulates |
|
6. Skim and strain |
