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White Stock Recipe

This document provides a recipe for preparing 10 litres of white stock using fresh veal or beef bones and a white bouquet garni. The preparation involves blanching the bones, simmering them with water, and skimming off scum throughout the process. It also includes important notes on not covering the pot and cooling the stock immediately for refrigeration.

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shapeshifter431
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69 views1 page

White Stock Recipe

This document provides a recipe for preparing 10 litres of white stock using fresh veal or beef bones and a white bouquet garni. The preparation involves blanching the bones, simmering them with water, and skimming off scum throughout the process. It also includes important notes on not covering the pot and cooling the stock immediately for refrigeration.

Uploaded by

shapeshifter431
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Recipe Card

Recipe For: WHITE STOCK


Prepared by:

Type of Kitchen:
ISK

Amount:
10 litres

Type of service:
Training

Weight Unit Ingredients Remarks


5 kg Fresh veal or beef bones chopped into NB
small pieces  Never cover
500 g White bouquet garni the pot with a
lid
12 litres Water  Cool stock
immediately
and refrigerate

PREPARATION
1. Place the bones in cold water, blanch, refresh and drain off.
2. Place the bones in a stock pot and add 12litres cold water
3. Bring to the boil and skim off all scum.
4. Add bouquet garni.
5. Return to boil, lower heat and simmer for about 11/2 to 3 hours
6. Skim frequently.
7. Strain and reboil.
8. If the stock is not to be used immediately store in a clean container and
refrigerate.

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