Veal Stock

The veal stock we make at Rockpool is a little different to the classic version. While it is essentially a French stock, we flavour and colour it with fried onions, garlic and carrots.

It is important to never boil your stock, or the protein solids and fats will go back through the stock and make it cloudy. Always start off a stock in cold water so the meat proteins coagulate slowly, gather, and float to the surface to be skimmed off. If they form too quickly, they will cloud the st