Fonds Blanc de Veau or Fonds Blanc de Volaille

Instead of browning the bones or trimmings as with the brown stocks, they are first blanched and simmered for 5 to 10 minutes depending on the size of the bones and the quantity of stock to be prepared. This removes the impurities that rise to the surface, which should be skimmed off. An aromatic garnish of carrot, leek, onion, celery, thyme, and bay leaf is then added and the stock is finished by gently simmering it to minimize any cloudiness. The stock should be skimmed regularly while it simmers. You can also add mushroom peelings if desired.