*  Exported from  MasterCook II  *

                              White Stock

Serving Size  : 1    Preparation Time :0:00
Categories    : Soups

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5      Gallons       Water
 10      Lb            Beef Bones -- sawn
 10      Lb            Veal Bones -- sawn
  5      Lb            Chicken Backs -- or feet
    1/2                Celery Stalk -- chopped
  1                    Leek -- chopped
  2                    Onions -- chopped
    1/2  Bunch         Parsley Stems
  5                    Bay Leaves
  1      Tbl           Peppercorns -- crushed
    1/2  Tbl           Thyme Leaf

1. Blanch the bones by covering with cold water and bringing to
the boil. Discard water and rinse bones.

2. Add remaining ingredients. Bring to the boil, then simmer for
up to 18 hours, with skimming to remove any scum that rises.

3. Scald clean containers, and strain stock into each, seeing some
fat into each to act as a protective cap. Cover with saran and
cool.

4. This will keep at least a week, but should be part of the regular
weekly Mise en place. Excess should be frozen or reduced for glacé
d'viand, a 10-1 reduction.

NOTES:

These recipes are for 5 gallons, but you can cut them in half. It
hardly pays to make less than 10 quarts, but if space is a factor,
reduce the stock by boiling to half its original volume. The flavors
will be more pronounced, as will any errors introduced.

Preparation Time: 18:00

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