White Veal Stock Recipes

Steps:

• A stock is something I make first thing when I have a day of cooking.
• Preheat the oven to 450 degrees F.
• Arrange the veal bones and scraps in a single layer on 2 or 3 baking sheets lined with foil. Put the trays in the oven and cook until the bones brown, 1 to 1 1/2 hours.
• Heat a large skillet and add 1 tablespoon of the oil. When it begins to smoke lightly, add the 2 skin-on onion halves, cut side down. We want them to turn black. Combine the remaining sliced onion, carrots and celery. When the flesh part of the onion halves turn black, remove them from the pan. Add the remaining 1 tablespoon of oil and stir in the vegetables. Season with salt and cook, stirring from time to time, until the vegetables soften, about 5 to 8 minutes.
• When the bones are roasted and browned, drain off any excess grease and add to a large pot. Cover with cold water, (warm water makes a cloudy stock) and bring to a boil over high heat. Lower the heat and use a ladle to skim any foam or impurities from the top. Add the vegetables, the cheesecloth containing the thyme, bay leaves and black peppercorns and the black onion halves (which will add flavor and enrich the color). Stir in a pinch of salt, then reduce the heat to a simmer and cook for 6 to 8 hours.
• Shut the off the heat and allow the stock to rest. Taste it! If it tastes watery or has an undeveloped flavor, cook it longer! I have made stock that has taken 12 to 16 hours to come to fruition.
• Strain the stock and return it to the pot. Gently simmer the stock over low to medium heat to reduce and intensify the flavors. Use a ladle to skim any impurities as the stock reduces. Cool and use immediately or freeze for later use.

Steps:

• In a kettle cover the veal knuckles with 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to a simmer, and skim any froth. Add the onion, the leeks, the carrot, the celery, the salt, and the cheesecloth bag and simmer the stock, skimming the froth, for 4 hours. Add the giblets and simmer the stock, skimming the froth and adding boiling water if necessary to keep the ingredients barely covered, for 2 hours more. Strain the stock through a fine sieve set over a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.

Steps:

• Cut veal from bone.
• Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours.
• Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.

Steps:

• If using beef or veal bones, they should be cut into 3-4 inch pieces.
• Rinse bones in cold water.
• Blanch the bones; place them in a stock pot, cover with cold water and bring to a boil.
• Drain and rinse.
• Place the bones in the stock pot and cover with cold water.
• Bring to a boil, reduce heat to simmer, and skim the scum carefully.
• Prepare the sachet by placing the bay leaf, thyme, peppercorns, parsley stems and whole clove in a square of cheesecloth.
• Tie with a string, leaving one end long enough to tie to the handle of the stockpot.
• Add the onions, carrots, celery and sachet to the stock pot.
• Simmer for required length of time: Chicken 3-4 hours.
• Beef and veal 6-8 hours.
• Skim as necessary.
• Add water if necessary to keep bones covered.
• Strain through a china cap lined with several layers of cheesecloth.
• Cool the stock, vented, in a water bath and refrigerate.

Steps:

• Preheat the oven to 425 degrees. Rinse the veal bones and pat them dry; toss the bones with the oil. In a deep roasting pan, add the veal bones and roast, turning occasionally, until the bones begin to brown, about 30 minutes. Add the onions, carrots, celery and garlic to the pan, toss well and continue to roast, turning occasionally, until deeply browned, about 40 minutes more.
• Using tongs, transfer the bones and vegetables to a large stockpot and add the veal meat. Pour off and discard any excess oil from the roasting pan and place the pan over medium heat. When hot, pour in 1 1/2 cups water, scrape up any brown drippings from the bottom of the pan and add the water mixture to the stockpot. Wrap the cloves, thyme, bay leaf, parsley and peppercorns in a small square of cheesecloth and add the bundle to the stockpot. Add 6 quarts (24 cups) cold water.
• Over medium heat, slowly bring the stock to a simmer; this will take about 45 minutes. Skim off any fat or foam that rises to the surface. Continue to simmer the stock slowly, uncovered, for 6 hours, skimming as needed.
• Strain the stock through a fine-mesh strainer and discard the solids. To cool, pour the stock into a large kettle and place the kettle in a sink filled with cold water. Stir the stock occasionally. If the water in the sink becomes too warm, drain and refill with cold water. When the stock is completely cooled, pour into individual containers, cover them and refrigerate for at least 24 hours. Before using, remove and discard the layer of congealed fat. Stock will keep refrigerated up to 3 days and frozen up to 6 months.

Steps:

• Put everything into a large saucepan and cover with 3 litres of cold water. Bring slowly to the boil, then reduce to a simmer and cook for 45 mins-1 hr or until the liquid reduces by two-thirds to around 1 litre. Cool for 10 mins, then strain into a jug and cool. The stock can be made ahead and chilled or frozen for up to 1 month.