Basic White and Poultry Stocks for Sauces

 Parboil 1 pound veal or chicken bones or a combination of both for a few minutes, just long enough for the scum to rise to the top. Drain the bones, cover with 1-½ quarts cold water, and add 1 teaspoon salt, 2 onions, 2 leeks, 1 carrot, and a bouquet garni. Bring the water to a boil, skim off the fat, and simmer the stock for 3 hours. Remove the fat, strain the stock, and store it in the refrigerator for no longer than a week. Makes about 3 pints

WHITE VEAL AND POULTRY STOCK 

Quantities for making four quarts:

5 quarts of cold water

8 lbs. shin of veal, or lean and fresh veal trimmings

4 ozs. leeks (white part only).

I or 2 fowl carcases, raw (whole or cut up).

12 ozs. of carrots. 

     Parsley  

2 bay leafs

6 ozs onion,cubed.

Preparation. 

1. Bone the shins, if used.
2. Break up the bones as small as possible, and put them in a stock pot with the water.
3. Allow to boil, skim carefully, and then simmer five hours more.
4. At the end of this time put the stock into another stock pot, add the meat and the vegetables, add water, if necessary, to keep the quantity of liquid at five quarts, let it just come to a boil; then allow it to simmer slowly for another three hours, after which time remove all grease from the stock, pass the latter through a fine strainer or a colander, lined with cheese cloth, and put it aside until wanted.

Poultry Stock is made by adding two old fowls to the above veal stock, and these should be put into the liquor with the meat.

Remarks Relative to the Making of any Stock.

Whether brown or white, stock should never be salted, because it is never served in its original state. It is either reduced in order to make glazes or sauces — in which case the concentration answers the purpose of seasoning — or else it is used to cook meat which must be salted before being cooked, and which, therefore, imparts the necessary salt to its surrounding liquor. s upon White Stock:

One should contrive to make White Stock as gelatinous as possible. It is therefore an indispensable measure that the bones be well broken up and cooked for at least eight hours. Veal never yields such clear stock

as beef; nevertheless, the consommé obtained from veal should not be turbid. It must, on the contrary, be kept as clear and as white as possible. 

© Al (Alex-Alexander) D. Girvan. All rights reserved.