Beef or Veal Stock

Preparation info
  • 1 Gallon

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

The taste of veal stock does not have much character, but its gelatinous structure gives body to all other meat and poultry stocks, and therefore to the finished sauces made from them. Without veal you have to use a lot of chicken wings, beef shanks, or even pig’s feet (trotters) to get this structure.

Since good veal bones are not always available, I often use parboiled pork skin or pig’s, feet (after the trotters are cooked you can eat them grilled with lots of mustard). For a ful