White Beef Stock / Fond Blanc
Stock usually used for making clear soup or white cream sauces, make sure to keep the stock simmering slowly, and all ingredients covered by the liquid.
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.
