White Soup Stock I

Instructions

1. 1

   If using beef or veal bones, cut them into 3-4 inch pieces.

2. 2

   Transfer the bones to a heavy-bottomed stockpot.

3. 3

   Add enough cold water to the pot to completely cover the bones, estimating a quart of water for each pound of bones.

4. 4

   Bring the pot to a boil, then drain and rinse the bones.

5. 5

   Return the blanched bones to the pot and again cover with fresh, cold water.

6. 6

   Bring the pot to a boil, then immediately lower the heat to a simmer.

7. 7

   Cook one hour longer.

8. 8

   Carefully strain the stock through a fine-mesh sieve lined with several layers of cheesecloth.

9. 9

   Cool the stock in a food-safe way, like in a cold-water bath.

10. 10

    Remove the fat before using.