How to Make White Stock

How to Make White Stock
(Reprinted from Jacques Pépin’s Complete Techniques, 2001, Black Dog & Leventhal Publishers)

10 pounds beef bones (knuckles, shin and marrow bones are good), or chicken bones or half beef, half chicken
2 large onions
2 to 3 cloves
2 stalks celery
2 white leeks, washed
4 carrots, peeled
2 bay leaves
1/2 teaspoon thyme
1/2 teaspoon peppercorns
4 to 5 cloves garlic, unpeeled
1/2 bunch parsley (1 cup loose)

Cover the bones with cold water. Bring slowly to a boil and skim the solidified blood and albumin that rises to the surface of the water. Boll for 2 hours, skimming regularly. Most Of the scum will rise to the top during these first 2 hours.

1. Stick one of the onions with the cloves. Add to the pot along with the celery, leeks, carrots, garlic, seasoning and herbs.

2. To give an amber golden color to the stock (if a consommé or aspic is to be made from the stock), cut an unpeeled onion in half and brown in a skillet on medium heat on top of the stove until the cut side turns quite dark. Add to the stock. Boll slowly for 6 hours, or 2 hours if you use only chicken bones. Evaporation will reduce the liquid. Add water periodically to compensate. Strain and reduce to 3 quarts. Refrigerate overnight then discard the fat which will have solidified on top of the stock. Pack in small containers and freeze if not needed.