(Redirected from Cookbook:Fond blanc de boeuf)
- 3 lb beef shin bones, sawn into 2-inch lengths
- 3 lb beef marrow bones, sawn into 2-inch lengths
- 2 lb beef short ribs, sawn into 2-inch lengths
- 2 lb veal shank, sawn into 2-inch lengths
- 1 lb chicken carcasses
- ½ lb onions, cut into medium dice
- 2 leeks, including green part, trimmed and thoroughly washed to remove all sand
- 2 oz carrots, peeled and cut into medium dice
White stock (fond blanc)Edit
- Place all the meat and bones in a stock pot and enough water to cover the solids by 2 inches.
- Bring to a simmer over medium heat, skimming off foam and scum as it rises to the surface.
- Reduce the heat and simmer uncovered and undisturbed for 30 minutes. Do not let it boil.
- Skim if necessary and add the vegetables, bouquet garni, and salt.
- Stir, partially cover, and simmer for 6 to 8 hours.
- Using tongs or a spider, remove the bones and discard them.
- Strain the stock into another container and discard the vegetables.
- Now strain the stock back into the rinsed stock pot through a double layer of dampened cheesecloth.
- Set the pot in a sink of cold water to cool rapidly then put it into the refrigerator to chill.
- Remove from the refrigerator, lift the layer of solidified fat off, and discard the fat.
- Divide the stock into suitably-sized portions and freeze.
Brown stock (fond brun)Edit
- Brown the bones in the oven at 400°F, turning from time to time and being careful not to burn them.
- Remove the bones form the oven and place them in the stock pot.
- Place the baking pan on the stove top and brown the onions and carrots in the pan, adding some oil or fat if necessary. Add them to the stock pot.
- Deglaze the pan with some water, and add it to the stockpot.
- Continue as per the white stock recipe above.
Notes, tips, and variationsEdit
- If not frozen, stock should be refrigerated in a covered container, but it must be used within 3 to 4 days or brought to the boil frequently to prevent spoilage.