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.
From The Complete Book Of Sauces by Sallie Y. Williams