White Poultry or Veal Stock

Name: White Poultry or Veal Stock
Yield: Makes 1 litre (1¾ pints)
Cuisine: Swiss
Ingredients: 1 kg (2¼ lb) raw poultry pieces or veal bones, finely chopped; 1 kg (2¼ lb) raw poultry pieces or veal bones, finely chopped; 2 litres (3½ pints) water; 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac or celery, and herbs) tied together salt and freshly ground pepper; 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac or celery, and herbs) tied together salt and freshly ground pepper; 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac or celery, and herbs) tied together salt and freshly ground pepper; 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac or celery, and herbs) tied together salt and freshly ground pepper; 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac or celery, and herbs) tied together salt and freshly ground pepper; 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac or celery, and herbs) tied together salt and freshly ground pepper; 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac or celery, and herbs) tied together salt and freshly ground pepper; 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac or celery, and herbs) tied together salt and freshly ground pepper

Preparation info

Makes
1
litre

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

1 kg (2¼ lb) raw poultry pieces or veal bones, finely chopped
2 litres (

Europe
Switzerland
Stock
Gluten-free

Method

Place together in a saucepan, and bring to the boil. Skim.

Add, and season lightly. Leave to simmer carefully for 2 hours, covered, occasionally skimming and removing the fat.

Strain through a fine cloth or sieve, allowing it to drip, and season to taste.