White Stock Recipe

Ingredients

Beef bones 2.5 kg

Carrots 250 g
Bouquet garni. 1 small
Leeks 120 g
Water 8 ltr
Onions 120 g
Celery 60 g


Method

1. Cut bones into 4in/10cm lengths, remove any marrow fat and place bones into a saucepan.
2. Cover with cold water and bring to the boil, skim and simmer for 4 hours.
3. Add the peeled whole vegetables and bouquet garni and allow simmering for a further 2 hours.
4. Make a final skimming to remove excess fat.
5. Pass the liquid through a fine cloth into a clean pot. Return to the stove and reboil.