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Recipe - white broad

 

For 5 liters broth,

 

  • A large boiler + -20 liters.
  • 7.5 liters of water
  • 2.5 kg of calf bones into pieces of 5 to 10 cm
  • 0.75 kg trimmings or a piece of breast of veal
  • A split or sawn veal leg may also be added
  • 0.4 kg onions
  • 0.4 kg carrots
  • 0.2 kg leek
  • 0.2 kg celery
  • 2 bay leaves
  • 5 grams of thyme
  • 1/4 bunch parsley
  • 3 grams of white pepper, salt to taste


Please blanche all bones and flesh (in boiling water until the water comes back to boil) then rinse in cold water (quenching).

 

Put the bones and the meat in the kettle and fill for 3/4th with cold water.

 

By warming, proteins will release as a kind of foam, you have to regularly remove (skim) this foam. Only after skimming can you add vegetables into large chunks.

 

Gently bring to the boil and infuse for 5 hours. Certainly not boil with big bubbles in order to avoid getting the flavors emissions.

 

Let cool with everything in, + - 8 hours.

 

When everything has cooled down you can pick out the meat (can be used to make a vinaigrette), filter the broth, and cool further in the fridge untill the upper layer of fath becomes hard, (degreasing).

 

You can concentrate the broth (evaporation) by gently boil it further.
If you do evaporating to 1/3 of the weight concern, you have a "demi glace".

 

You can perfectly store the broth in the freezer or during 1 week in the refrigerator.

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