sauce recipe:

white meat stock

ingredients

water chicken bones vegetable mirepoix white peppercorns bay leaves fresh thyme stalk fresh parsley stalks oil

2 1 ½ 2 1

lt kg kg pc pc sq sq sq

production

1. Thoroughly rinse off bones
2. Cut the vegetable mirepoix (equal quantities of onion, celery, leek and carrot) into large slices
3. Place all ingredients into a large pot
4. Bring to a slow boil, as any scum rises to the surface ensure this is skimmed off and discarded
5. Turn down heat and gently simmer for approx 4 hours, skimming as required
6. Remove from heat, strain, discard bones etc and place stock back on the heat to re-boil
7. Use as required

chef notes:

 

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