White Stocks (Fonds Blances) & Fumets

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White Stocks (Fonds Blancs)

  • Clean and degorge bones.
  • Blanch and drain bones.
  • Cover bones with cold water.
  • Bring to a simmer and skim.
  • Add mirepoix and bouquet garni.
  • Simmer and skim frequently.
    • Chicken Stock: 2 hours.
    • Veal Stock: 4-6 hours.
  • Drain through fine chinois.
  • Discard solids.

Fumets

  • Cleand and degorge bones.
  • Sweat vegetables.
  • Add bones and continue to sweat.
  • Cover with cold water.
  • Add bouquet garni.
  • Simmer and skim frequently for 30 minutes.
  • Drain through fine chinois.
  • Discard solids.

White Veal Stock (Fond de Veau Blanc)

  • Blanched Veal bones.
  • Carrots.
  • Onions.
  • Leeks.
  • Celery.
  • Bouquet Garni.

White Chicken Stock (Fond de Volaille Blanc)

  • Blanched chicken bones.
  • Carrots.
  • Onions.
  • Leeks.
  • Celery.
  • Bouquet Garni.

Fish Stock (Fumet de Poisson)

  • Fish bones.
  • Onions.
  • Leeks.
  • Bouquet garni.

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