White Veal Stock

Preparation info

  • Makes

    3 quarts

    • Difficulty

      Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

Ingredients

  • 10 pounds veal bones, necks, and backs
  • 1 calf’s foot, split (optional)

Method

Rinse the veal bones in cold water and place the bones and calf’s foot, if using, in a 16-quart stockpot. Add enough cold water to come three quarters of the way up the sides of the pot; there should be at least twice as much water as there are bones. Slowly bring the water to a simmer; this may take 1 to 1½ hours. As the liquid is being brought to a simmer, move the bones around from time to t