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White Veal Stock Recipe

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White Veal Stock Recipe

White veal stock is mainly used for making the veal velouté and its derivative sauces such as the Allemande. Veal bones are highly prized for making veal stock as they are high in collagen, which adds body and makes a superior stock. A few tips:
  • The best bones are so-called "knuckle bones" in shoulder, hip and other joints; they contain the most collagen.
  • Always start with cold water. This helps extract more collagen.
  • Don't let the stock boil. It should stay at a gentle simmer.
  • Don't stir the stock as it simmers! All you need to do is skim the scum off the top, and add water if it drops too low.

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours, 15 minutes

Ingredients:

  • 5 lbs veal bones
  • 1 medium onion, peeled and chopped
  • 1 medium rib celery, chopped
  • 1 medium carrot or parsnip, peeled and chopped
  • -------- For bouquet garni: (see note) --------
  • 1 leek, sliced lenghtwise and thoroughly washed
  • 1 sprig fresh thyme
  • 3-4 fresh parsley stems
  • 1 small rib celery
  • 1 bay leaf

Preparation:

  1. Make a bouquet garni by tying the thyme, parsley stems, bay leaf and celery inside sections of leek.

  2. Rinse veal bones in cold water and transfer to a heavy-bottomed stockpot.

  3. Add enough cold water to the pot to completely cover the bones — about 5 quarts.

  4. Bring pot to a boil, then immediately drain and rinse bones.

  5. Return the blanched bones to the pot and again cover with fresh, cold water.

  6. Bring pot to a boil, then lower the heat to a simmer.

  7. Skim off the scum that rises to the surface.

  8. Add chopped carrots, celery and onion, (also called mirepoix) to the pot along with the bouquet garni; tie the bouquet garni string to the stockpot handle for easy retrieval later.

  9. Simmer for about 4-5 hours, continuing to skim the impurities that rise to the surface. Liquid will evaporate, so make sure there's always enough water to cover the bones.

  10. Remove from the heat and strain the stock through a sieve lined with a few layers of cheesecloth. Cool the stock quickly, using an ice bath if necessary, and then refrigerate or freeze.
Makes 1 gallon of white veal stock.

NOTE: For an illustration of a bouquet garni, see this glossary entry on the bouquet garni.
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