Basic White Stock (Beef or Veal)

Preparation info

  • Yield:

    1 gal

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
8 lb<

Method

Procedure

  1. Review instructions for stock preparation.
  2. If beef or veal bones are whole, cut into pieces 3–4 in. (8–10 cm) long with a meat saw. Rinse bones in cold water.
  3. Blanch the bones: Place in a stockpot, cover with cold water, and bring to a boil. Drain and rinse.
  4. Place the bo