White Stock

Ingredients:

• 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

Preparation:

• Blanch the bones by covering with cold water and bringing to the boil.
• Discard water and rinse bones.
• Add remaining ingredients.
• Bring to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises.
• Scald clean containers, and strain stock into each, seeing some fat into each to act as a protective cap.
• Cover with saran and cool.
• 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 glace d`viand, a 10-1 reduction.