White or Veal Stock
Submitted by sberry300
Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.
YIELD
6 servingsPREP
10 minCOOK
4 hrsREADY
4 hrsEvery serious sauce, soup, and braise starts here.
White veal stock is one of the mother stocks of classical French cooking, and once you make it from scratch, you’ll understand why nothing from a carton comes close.
Veal bones go into cold water, get brought to a boil, and then simmer low and slow with onions, carrots, celery, leeks, and whole peppercorns for about 4 hours.
The result is a pale, clean-tasting stock that sets into a firm jelly when chilled, packed with natural gelatin that gives body and richness to everything it touches.
Strain it, skim it, and freeze it in portions. You’ll reach for it constantly.
Chef Tips
- Start with cold water. This extracts proteins gradually and gives you a clearer stock. Hot water clouds it from the start.
- Skim the foam thoroughly after the initial boil. This scum is coagulated proteins and impurities that will make the stock murky if left in.
- Keep the simmer very gentle, barely a bubble. A rolling boil emulsifies the fat into the stock and makes it greasy and cloudy.
- Strain through damp cheesecloth for the cleanest result. Let the stock drip through without pressing the solids, which squeezes out starchy liquid.
Ingredients
Directions
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 3½ 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.
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