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White Stock

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(Recipe ID: 825)

Source: Chef Joseph Lowery


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 medium Purple Onion
  • 3 medium Carrots
  • 3 medium Leeks
  • 1 Shallot
  • 4 Green Onions
  • 3 1/2 pounds Chicken Backs, Necks, Bones and Other Pieces
  • 3 pounds Veal Bones
  • 1 teaspoon Secco Del Borgo White Wine Vinegar* *
  • 6 White Peppercorns* *
  • 1/2 teaspoon Thyme* *
  • 3 Parsley Stems (leaves removed)
  • 1 Bay Leaf* *
  • to taste Salt* *


  1. Wash and coarsley chop purple onion, carrots, leeks, shallot and green onions.
  2. Place prepared vegtables, chicken pieces and veal bones into a large stockpot.
  3. Add enough water to cover by 1 inch.
  4. Add white wine vinegar, white peppercorns, thyme, parsley stems and bay leaf.
  5. Bring to a boil and reduce to simmer. Cook 2 hours, occasionally skimming off material that rises to the top.
  6. Remove from heat and strain through cheesecloth-lined sieve.  Cool uncovered to room temperature and refrigerate for a few hours.
  7. Remove from refrigerator and skim off fat.  Stock may be used as is or further reduced.

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