White Stocks (Fonds Blances) & Fumets

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.