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white stock:
- 4 cups diced onion
- 2 cups diced carrot
- 2 cups diced celery
- 6 lbs of chicken or fish bones (with connective joints.)
- Bouquet Garni - buy a pack of tea filters from a coffee shop. Fill with the following: 1 clove of garlic, a 4" long sprig of rosemary (cut if necessary to fit in filter), 1 Tbsp fresh thyme, 1 Tbsp dried oregano, and 1 Tbsp of black peppercorns. Weave shut with a kushi/kebab.
Place your bones in a stock pot (equivalent to the size of a 5 gallon bucket), fill with cold water, and bring up to a boil. Drain this liquid and keep the bones - this is a japanese method of making white stocks, which rinses away impurities to make for a cleaner tasting stock (though it may need to be reduced slightly more than normal stock). Set the once- boiled bones aside to cool and lightly sautee your mirepoix (carrots, celery, onion). Add the bones, bouquet garni, and fill the pot with water. Reduce, reduce, reduce. Refill with water, and continue to reduce until the aroma makes your mouth water.
now you can take your wine, add it to a portion of the stock, and reduce until the alcohol has burned off. This is essentially a white demi-glace, which adds tremendous flavor and is a major thickening agent, added right before the butter finishes off your favorite sauce.
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