White stock is best if made with veal bones but regular beef bones, chicken bones or a combination of any of the three will work just about as well.
Remember, you can change up the types of vegetables and the seasonings to your liking but here is a great stock to start with and to get a feel of what they typically look and taste like.
7 lbs beef bones
1 lb mirepoix
1 1/2 gallons cold water
Sachet:
1 bay leaf
1/2 tsp. dried thyme
1/2 tsp. crushed peppercorns
4 sprigs fresh parsley
1 lb mirepoix
1 1/2 gallons cold water
Sachet:
1 bay leaf
1/2 tsp. dried thyme
1/2 tsp. crushed peppercorns
4 sprigs fresh parsley
- Wash your bones and cut them into 3-4 inch pieces.
- Add them to your pot and cover them with cold water, the water should come to about 1-2 inches above the top of the bones.
- Bring the water to a boil then immediately reduce it to a simmer.
- Skim the stuff that floats to the top.
- Add the mirepoix and the sachet of seasonings.
- If you're using beef or veal bones allow the stock to simmer for 6-8 hours, if you decide to use chicken bones it can simmer for 3-4 hours. Skim the stuff off the surface from time to time.
- Strain, cool quickly and refrigerate or freeze (remember the steps from the section on the 'Basics of Making a Stock'.
