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White Veal Stock
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White Veal Stock

by Dawn T in Rouxbe Certified

Stock is one of the most valuable ingredients to a good cook. White veal stock is used just like white chicken stock. The only difference is that veal stock has a more neutral flavor, which is important when making delicately-flavored sauces or stews such as chicken fricassée.

Serves
4 liters (approx.)
Active Time
30 mins
Total Time
6 - 8 hrs

Step 1: Preparing and Cooking the Bones

Preparing and Cooking the Bones
  • 6 lbs veal bones
  • 4 to 5 liters or quarts of cold water

To prepare the bones, rinse under cold water and add to a 10-12 qt. pot.

Fill with enough cold water to cover the bones by at least 2 inches.

Gently bring to a simmer, skimming the impurities as they rise to the top. This should take about 30 minutes or so.

Step 2: Preparing and Adding the Mirepoix

Preparing and Adding the Mirepoix
  • 3 large onions (approx. 1 lb)
  • 2 leeks (white part only)
  • 4 ribs celery (approx. 1/2 lb)
  • 1 head garlic

Once most of the impurities have been removed, you can add the mirepoix.

Wash and roughly chop the onions, leeks and celery, into 1 to 2 inch pieces. Cut the garlic in half horizontally.

Add the vegetables to the stock and continue to cook for another 5 to 7 hours.

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Step 3: Simmering and Skimming the Stock

Simmering and Skimming the Stock

As the stock simmers, remember to skim off any fat and impurities as they rise to the surface.

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Step 4: Adding the Bouquet Garni

Adding the Bouquet Garni
  • 4 or 5 sprigs fresh thyme
  • 1/4 bunch parsley stems
  • 2 bay leaves
  • 1 tsp black peppercorns

About 30 minutes before the stock has finished cooking, add the bouquet garni.

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Step 5: Straining, Cooling and Storing the Stock

Straining, Cooling and Storing the Stock

Once the stock has finished cooking, strain and cool it properly. Store the stock in the refrigerator for a few days or freeze for several months.

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Notes

Go to School and Learn About:

Veal Stock (nac.rouxbe.com/school/sections/198/objectives)