Veal Stock Recipe
They say that if you can make an excellent veal stock, then you're really a chef. A good veal stock is a rich, flavorful stock with a lot of body, but more subtle and delicate than a beef stock.
Two reasons: Unlike with beef stock, we don't roast the bones for making veal stock. We blanch them instead. And secondly, we don't add any sort of tomato product. So the resulting stock is going to be lighter in color than beef stock — closer to chicken stock or vegetable stock.
Speaking of bones, veal bones are highly prized for making stock as they are high in collagen, which adds body and produces a really superb 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 more water if the level drops too low.
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours, 15 minutes
- 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 lengthwise and thoroughly washed
- 1 sprig fresh thyme
- 3-4 fresh parsley stems
- 1 small rib celery
- 1 bay leaf
- Make a bouquet garni by tying the thyme, parsley stems, bay leaf and celery inside sections of leek.
- Rinse veal bones in cold water and transfer them to a heavy-bottomed stockpot.
- Add enough cold water to the pot to completely cover the bones — about 5 quarts.
- Bring the pot to a boil, then immediately drain and rinse the bones.
- Return the blanched bones to the pot and again cover them with fresh, cold water.
- Bring the pot to a boil, then lower the heat to a simmer. Skim off the scum that rises to the surface.
- Add the 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.
- Simmer for 4 to 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.
- 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.
NOTE: For an illustration of a bouquet garni, see this glossary entry on the bouquet garni.