Jul
26
2012
0
By jacob burton
In this video, I demonstrate a classic version of white chicken stock. White stocks in general are commonly used for more subtlety flavored sauces, consumes and broths. It is also the base for the French Mother Sauce Veloute.
The technique of blanching bones before making a stock is commonly used in Asian cuisine, where a lot of their recipes favor delicately flavored broths that are hard to achieve with roasted bones and mirepoix.
Although this video demonstrates making a white stock with chicken bones, this same exact approach is used when making any white stock including veal, pork, poultry, etc.