Stock, Court Boullion

Yield 1X: 576.00 oz Allergens:
Portion: 256 oz Onion, garlic
Portions: 2.3
Shelf life: Freeze
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Water – 5 gallons 40 80
Celery, chopped 3 6
Onions, peeled and chopped 6 12
Black peppercorns 2.50 5.00
Garlic cloves, crushed 4.00 8.00
Cider vinegar 8.00 1
Thyme (3 bunches) 3.00 6.00
Parsley, Italian (2 bunches) 1.50 3.00
Bay leaves (each) 4.00 8.00


Carefully measure and prepare all ingredients. Combine in a suitable pot, and bring to a boil. Reduce to a simmer, and cook for one hour.

Strain into 2 cambros, cool to room temperature, and cover. Label, date, and initial. Store refrigerated or freeze.