Primary Veal Stock

Name: Primary Veal Stock
Cuisine: French
Ingredients: 10 pounds veal breast or other meats as described; 2 cups dry white wine, preferably Sauvignon Blanc (optional), or water; 2 cups dry white wine, preferably Sauvignon Blanc (optional), or water; Two ½-inch chicken bouillon cubes or 2 teaspoons salt; Two ½-inch chicken bouillon cubes or 2 teaspoons salt; Large bouquet garni of 30 parsley stems, 2 large sprigs fresh thyme and 2 small European bay leaf or 1 large California bay leaf; Large bouquet garni of 30 parsley stems, 2 large sprigs fresh thyme and 2 small European bay leaf or 1 large California bay leaf; Large bouquet garni of 30 parsley stems, 2 large sprigs fresh thyme and 2 small European bay leaf or 1 large California bay leaf; Large bouquet garni of 30 parsley stems, 2 large sprigs fresh thyme and 2 small European bay leaf or 1 large California bay leaf; 10 large leeks, white and light green parts, well washed, cut up; 1 center pale yellow celery rib with leaves; 4 cloves; Large bouquet garni of 30 parsley stems, 2 large sprigs fresh thyme and 2 small European bay leaf or 1 large California bay leaf; 2 cups dry white wine, preferably Sauvignon Blanc (optional), or water; 10 quarts water; 6 medium-size yellow onions, quartered; 4 medium-size carrots, coarsely cut up

Preparation info

FCR—Makes
10 quarts

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

You can multiply this recipe by two, four, six, eight for larger quantities and divide it the same way for smaller quantities.

Ingredients

10 pounds veal breast or other meats as described
2 cups dry white wine, preferably Sauvignon Blanc (o

Europe
France
Stock
Gluten-free
Mediterranean

Method

Preheat the oven to 400°F. Cut the meat into large chunks and remove as much fat as possible. Place the meats in a large roasting pan(s). Roast until golden and all the juices in the pan have browned