White Beef Stock / Fond Blanc
Ingredients
Yield about 3.5 liters
- 4 pounds veal bones, or beef bones
- 4 liters water
- 2 medium carrots, sliced
- 1 medium onion, sliced
- 1 stalk celery, sliced
- 2 medium leeks, washed well and sliced
- 4 cloves garlic, crushed
- 1 big Bouquet Garni
Instructions
- To prepare the veal stock, place the bones in a large stockpot, and cover with cold water.
- Bring to a boil. Reduce the heat and skim the fat from the surface. Add vegetables and herbs. Partially cover with alid, and allow the mixture to simmer for 3 hours.
- Add water if necessary during the cooking process. Continue to skim scum as needed.
- Strain through a fine sieve, cool, and refrigerate.
Cooking Tips for White Beef Stock
- Use Quality Bones: Opt for high-quality veal or beef bones, preferably with some marrow for a richer flavor.
- Cold Water Start: Always start with cold water when making stock. This helps to extract more flavor and gelatin from the bones.
- Skimming is Key: Skim the fat and scum regularly during the first hour of simmering to ensure a clear stock.
- Bouquet Garni: Use a bouquet garni to infuse your stock with flavor. You can tie herbs like thyme, parsley, and bay leaves in cheesecloth for easy removal later.
- Simmer Gently: Keep the stock at a low simmer, not a rolling boil. This ensures clarity and a cleaner flavor.
- Strain Thoroughly: After cooking, strain the stock through a fine sieve to remove all solids for a smooth, clean stock.
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