White Veal Stock
- 20m Prep Time
- 7h Cook Time
- 7h Ready In
About 8 cups Please read About Meat and Poultry Stocks. For Brown Veal Stock, begin by roasting the bones as for Brown Beef Stock, substituting veal for the beef.
Ingredients
- 4 to 5 pounds veal knuckles or meaty bones
- Cold water to cover
- 1 unpeeled onion, coarsley chopped
- 3 celery ribs, coarsley chopped
- 1 carrot, coarsley chopped
- 3 or 4 sprigs parsley
- 2 or 3 sprigs thyme
- 1 bay leaf
- 8 white or black peppercorns
- 3 whole cloves
- Cold water to cover
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 to 5 pounds veal knuckles or meaty bones
- Cold water to cover
- 1 unpeeled onion, coarsley chopped
- 3 celery ribs, coarsley chopped
- 1 carrot, coarsley chopped
- 3 or 4 sprigs parsley
- 2 or 3 sprigs thyme
- 1 bay leaf
- 8 white or black peppercorns
- 3 whole cloves
- Cold water to cover
Let's Cook
-
Step 1.
Combine in a stockpot: 4 to 5 pounds veal knuckles or meaty bones; Cold water to cover
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Step 2.
Bring to a boil over high heat and blanch the veal bones for a few minutes to remove impurities. Drain the water off and rinse the bones by submerging in another change of cold water. Drain again and add: 1 unpeeled onion, coarsley chopped; 3 celery ribs, coarsley chopped; 1 carrot, coarsley chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; 8 white or black peppercorns; 3 whole cloves
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Step 3.
Once more, add: Cold water to cover
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Step 4.
Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 6 to 8 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.