White Stock

A white stock may be made from beef, veal or chicken bones. Veal bones are most often used, but any combination of bones may be used.

You might want to use all chicken bones for a chicken white stock. Procurement of the bones is going to be the trick. While it may seem slightly disgusting, I recommend freezing the discarded bones from your family's dinner plates. Also, get to know a butcher and find out if they cut chickens on-site and if they ever discard "breast cages," basically the rib cages of the birds with no skin. This is exactly what you want.

To use, the stock is then reduced or thickened with a roux, although some chefs prefer to avoid using flour. When the stock is thickened with a roux it is called a veloute (mother sauce). With the addition of cream, a veloute becomes a cream sauce, and the cream sauce, in turn, takes on different names depending on the garnish.

I highly recommend that you study white stock making, and subsequently the great sauces that derive from it. They are the essence of French cuisine.

Remember, as one of my favorite chefs, Jacques Pepin, says: "A sauce should be light - if it looks and tastes like glue, the culprit is the cook, not the flour."

Blanching Bones

Some chefs argue that blanching keeps the stock as clear and colorless as possible. Others argue that blanching removes nutrients and flavor.

Wash the cut-up bones, place them in a stockpot and cover them with cold water.

Bring the water to a boil.

When the water starts boiling, skim the rising impurities. Drain the water from the bones and discard it.

Refill the pot with cold water, and proceed with the stock recipe.

Recipe For White Stock

*Bones, (veal, chicken, or beef) 7 1/2 lbs.

*Cold Water, 6 qts.

*Mirepoix, 1 lb. (see "Culinary Terms")

*Sachet (ingredients tied in a cheesecloth bag):

Bay Leaves, 1

Dried Thyme, 1/4 tsp.

Peppercorns, crushed, 1/4 tsp.

Parsley Stems, 6

Yield: 1 gal.

Cut the washed bones into pieces approximately 3-4 inches (8-10 centimeters) long.

Place the bones in a stockpot and cover with cold water. If blanching, bring the water to a boil, skimming off the scum that rises to the surface. Drain off the water. Add the 6 quarts of cold water and bring to a boil. Reduce to a simmer.

If not blanching the bones, bring the cold water to a boil. Reduce to a simmer and skim the scum that forms.

Add the mirepoix and sachet to the simmering stock.

Continue simmering and skimming the stock for 6 to 8 hours. (If only chicken bones are used, simmer for 5 to 6 hours.)

Strain, cool and refrigerate.

Degrease.

To avoid bacterial growth, do not leave prepared stock in the refrigerator longer than two days. Stock freezes well, preferably in quart-size Ziploc freezer bags laid flat in your freezer. Do not freeze stocks longer than 3-6 months. After that length of time, poultry and beef stocks begin to lose their flavor, and seafood stocks get "fishier".

I hope you try this white stock recipe and that it comes out as well for you as it does for me. It may take a little practice, but it is an art worth acquiring if you wish to become a gourmet chef.

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