---------- exported from cookworks for meal-master, v7.0 
title: classic white stock categories: professional, sauce,
soup servings: 32 
12 lb chicken bones 
12 qt water 
2 c onion 
1 c carrot 
1 c celery 
1 ea bay leaf 
1/4 t dried thyme 
1/4 t black peppercorns 
6 parsley 
2 clove 

rinse bones and wing tips well place into a stockpot, cover
with water, and place over a moderate flame bring to a boil,
drain, and rinse return bones to the stockpot, cover with 12
quarts cold water, and place over a medium flame bring
barely to a boil, reduce heat to a bare simmer, and skim
carefully tie the bay, thyme, peppercorns, parsley, and
cloves in cheesecloth add the mirepoix and the sachet
simmer gently for 3-4 hours, adding water as necessary to
cover bones strain through a chinois or cheesecloth cool
quickly in a water bath cover and chill remove and discard
accumulated fat from the top of chilled stock return to a
low flame and reduce as necessary use as desired 
note: variations include use of veal bones, beef bones,
lamb bones, turkey bones, or ham bones - when using beef or
veal bones, simmer for 6-8 hours, turkey or lamb, simmer 3-4
hours 
-----