Instructions: White stock is generally used as a base for delicately flavored sauces.

This stock adds little or no color to the final sauce.

Place the bones and water in a large stock kettle. Bring to a boil and skim well. Add the remaining ingredients, turn the heat down to low, and simmer for 3 1/2 to 4 hours. Strain through a cheesecloth lined strainer and allow to cool; then skim off the fat, and chill. The cold stock will be quite gelatinous.

Yield: About 6 cups.

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