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How To make Classic White Stock
---------- 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
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Velouté sauce is one of the 5 French mother sauces. As its name suggests, it is “velvety” and has a sophisticated taste, but it is quite easy to make. With a handful of simple ingredients, this traditional white sauce will turn your chicken, turkey, veal, fish or vegetable dish into a masterpiece. Note that this sauce can be made with any white stock; chicken, turkey, white veal, fish, or vegetable stock. What you use really depends on what you wish to pair the sauce with. Since this is a roux-based sauce, I will also divulge a little secret on how to know when your roux is cooked. My goal is to make sure your sauce experience is as smooth as possible so let me know how it goes!!
See the written recipe at thesauceandgravychannel.com
Ingredients:
- 3 tbsp or 45g Unsalted Butter
- 3 tbsp or 30g Flour
- 2 cups or 500ml Chicken Stock (or Turkey Stock, White Veal Stock, Fish Stock, Vegetable Stock)
- 1/4 tsp Salt
- 1/4 tsp White Pepper
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Show Notes:
In a previous video I demonstrated how to break down a whole turkey into it's individual parts. In this video we'll take the bones generated from our turkey breakdown and turn it into a roasted turkey stock.
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????HOMEMADE BEEF STROGANOFF INGREDIENTS:
1 lb top sirloin steak
2 Tbsp olive oil
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1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
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