Recipe of White Stock and Brown Stock

Ingredients

  • 1kg beef, veal, or chicken bones
  • 60 gm onion
  • 100 gm carrot
  • 40 gm celery
  • 1 bunch bouquet garni
  • 2.5 liters of water

Procedure

  • Cut the bones into 3 to 4 inches pieces and remove surplus fat and remaining meats. Bone saw machines should be used to cut heavy veal and beef bones.
  • Place the bones in the stockpot, cover with cold water, blanch and refresh.
  • Skim the scum from the surface. Add washed and peeled vegetables cut as mire-poix, the bouquet garni.
  • Re-boil then simmer. Simmer for the recommended length of time:
    Beef and veal bones: 6 to 8 hours
    Chicken bones: 3 to 4 hours
    Fish bones: 30 to 45 min
  • When stock is ready, add a small quantity of cold water and skim carefully.
  • Strain into a clean container and cool quickly, or keep hot if required.
  • When cool cover and store it in the refrigerator. If the stock is not in used within 36 hours, skim off the fat, bring to boil, and simmer it for 15 min before use.

Procedure to Make Brown Stock

  • Cut the bones into 3 to 4 inches pieces and remove surplus fat and remaining meats.
  • Do not wash or blanch the bones. The moisture would hinder browing.
  • Brown Bones on all the sides either by
    – Placing in a roasting tray in the oven at 190°C or
    – Carefully browing in a little fat in a frying pan.
  • Drain off any fat and place the bones in stockpot and cover with cold water.
  • Add browned mir-poix either roasted or browned in a little fat in a pan.
  • Skim the scum from the surface. Add washed and peeled vegetables cut as mirepoix, the bouquet garni.
  • Simmer for recommended length of time as mentioned for white stock.
  • When stock is ready, add small quantity and skim carefully.
  • Strain into a clean container and cool quickly, or keep hot if required.
  • When cool cover and store it in a refrigerator.

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