Wayne Gisslen

Basic White Stock (Beef or Veal)

Preparation info

  • 1

    gal
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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 bones in the stockpot an

Per 1 fl oz (29.57 mL): Calories, 5; Protein, 0.6 g; Fat, 0.1 g (12% cal.); Cholesterol, 0 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 10 mg.