Fonds Blanc (White Stock)


2 chicken carcasses and 2 lbs. veal bones and scraps
1 gallon water
1 large onion, sliced
2 carrots, sliced
2 leeks, washed well and sliced
1 celery stalk, washed and sliced
2 bay leaves
2 sprigs thyme
4 sprigs parsley
2 cloves
6 cracked black peppercorns

Crack the bones and cut the carcasses into 2 or 3 pieces with a meat cleaver and rinse well in cold water. Place bones in a large stock pot, cover with the water, and bring to a full foil. Skim thoroughly. Add the vegetables and herbs. Reduce heat and simmer, partly covered, for 2 to 3 hours, skimming as necessary. Pour stock through a fine strainer into a bowl. Chill and reserve.