Veal Stock

Veal stock needs to cook for a minimum of 8 hours as it takes at least 6 hours for the bones to give up their natural jelly and even longer to extract all the flavour. You could use beef bones as an alternative, or chicken bones with slightly more pig’s trotters to help create the jelly a good stock needs. This stock can be used as a base sauce for all meat dishes as well as fish. It will freeze very well and will keep in the refrigerator for at least a week.