White Stock

Servings size – 1 quart (multiply as needed depending on amount of bones available and stock pot.)


3 lbs bones (veal, chicken, or beef) – included in price of meat
Enough water to just cover bones
1 large onion, medium dice – $0.24
1-2 medium carrots, medium dice – $0.12
1-2 stalks celery, medium dice$ 0.41
(don’t worry too much about vegetables. You can eyeball it. Err on the side of too much, but it will all come out in the wash, I promise)

—Sachet— let’s just call this a dime.
1/4 Bay leaf  –
a pinch dried thyme
a crushed peppercorn or too
3 Parsley stems (or 1/8 tsp dried parsley)

(I don’t keep cheese cloth around, since I’m going to strain it later, I just toss all this in.)


Totals – It’s about a cent and a couple of calories an ounce.


Cut the bones into pieces approximately 3-4 inches long.
Place the bones in a stockpot and cover them with cold water. Bring to a boil. Skim the scum that forms. Reduce to a simmer. For the clearest stocks the simmer should be so low a bubble only breaks the surface every couple of seconds.

Add the vegetables and sachet to the simmering stock.
Continue simmering and skimming the stock for 6-8 hours. (If only chicken bones are used, simmer for 4-6 hours.)
Just before the stock is done, prepare an ice bath in your sink.
Strain into a container and place in the ice bath immediately. (Do not skip this step) Use a metal bowl or pot if you can, as it cools quicker.  Must be cooled to room temp within an hour and a half.
Refrigerate if using in the next week, freeze if using in the next 6-8 weeks. Will keep in the freezer almost indefinitely.


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