Fond Blanc (White Stock)

Fond Blanc (White Stock)

Ingredients

Water                                    1 litre

Bones (chicken, veal,

Beef, lamb, turkey

Etc.)

Mirepoix                                100 gm

Vinegar/white wine                 50 ml

Sachet d’epice (bay leaf,

Thyme, peppercorns,

Parsley stems)

Method

Cut the bones into 3 pieces. Wash and blanch the bones by rinsing in cold water, placing the bones in stock pot with cold water and bring the water to a boil. Drain the bones, scrape and rinse them well. Place the bones in the stock pot and cover with cold water bring to a boil. Reduce heat to simmer, skim and carefully remove the scum periodically. Add Mirepoix and sachet tied in a muslin cloth. Simmer the Stock accordingly .Cool the stock vented in water bath cover, date and refrigerate.