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How To Make White Stock (chicken, veal and beef bones)

White Stock (found blanc) (chicken, veal, beef)

Yield : 4 ltr

Ingredient :

  • 2,5 kg bones
  • 5 ltr water
  • 200 gr onion
  • 100 gr carrot
  • 50 gr celery
  • 20 gr leek
  • 20 gr thyme
  • 5 pcs bay leaf
  • paraley sckp nya

Method of cooking :

  1. cut the bones into small pieces
  2. wash bones into cold water
  3. blanched the bones in the hot water
  4. cover again with cold water and re boil
  5. add merpoix and bouquet garnie
  6. bring to the boil, skim the surface
  7. simmer for 1,5 - 2 hours
  8. cook lightly than strain, allow to cold

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