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Classic White Stock Recipe

Classic White Stock recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Classic White Stock recipe  PDF


e ported from cookworks for meal master, v7.0
title: classic white stock categories: professional, sauce, soup servings: 32
12 lb chicken bones
12 qt water
2 c onion
1 c carrot
1 c celery
1 ea bay leaf
1/4 t dried thyme
1/4 t black peppercorns
6 parsley
2 clove

rinse bones and wing tips well place into a stockpot, cover with water, and place over a moderate flame bring to a boil, drain, and rinse return bones to the stockpot, cover with 12 quarts cold water, and place over a medium flame bring barely to a boil, reduce heat to a bare simmer, and skim carefully tie the bay, thyme, peppercorns, parsley, and cloves in cheesecloth add the mirepoi and the sachet simmer gently for 3 4 hours, adding water as necessary to cover bones strain through a chinois or cheesecloth cool quickly in a water bath cover and chill remove and discard accumulated fat from the top of chilled stock return to a low flame and reduce as necessary use as desired
note: variations include use of veal bones, beef bones, lamb bones, turkey bones, or ham bones when using beef or veal bones, simmer for 6 8 hours, turkey or lamb, simmer 3 4 hours

Classic White Stock recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
655 people have voted
Last Reviewed on 2019-01-19



Saturday, Jan 19 2019 Download & Print Classic White Stock recipe  PDF   Soup recipes RSS   New

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