White Stock

Servings: 128


  • 7 ½ pounds Bones, veal, chicken or beef
  • 1 ½ gallons Cold water
  • 1 pound Mirepoix


  • 1 Bay leaves
  • ¼ teaspoon Dried thyme
  • ¼ teaspoon Peppercorns, crushed
  • 4 Parsley stems


  1. Cut the washed bones into pieces approximately 3-4 inches (8-10 cm) long.
  2. Place the bones in a stockpot and cover them with cold water. If blanching, bring the water to a boil, skimming off the scum that rises to the surface. Drain off the water and the impurities. Then add the 3 gallons (11 liters) of cold water and bring to a boil. Reduce to a simmer.
  3. If not blanching the bones, bring the cold water to a boil. Reduce to a simmer and skim the scum that forms.
  4. Add the mirepoix and sachet to the simmering stock.
  5. Continue simmering and skimming the stock for 6 to 8 hours. (If only chicken bones are used, simmer for 5 to 6 hours.)
  6. Strain, cool and refrigerate.

Yield: 2 gal. (8 lt)