White Veal Stock

Preparation info

  • Difficulty


  • yield:

    5 quarts

Appears in


By James Peterson

Published 1991

  • About

Veal stock is an excellent base for both white and brown sauces because it has a deep, subtle flavor that makes it especially adaptable to a variety of preparations. Veal stock—both white and brown—was the basic stock used in professional kitchens during the nineteenth and into the twentieth centuries. Because of its expense, it has largely been replaced with beef stock, chicken stock, or stocks made with veal bones alone. However, there is one cut that remains inexpensive—breast. If you’re using the meat (say, for a blanquette de veau), cut it away from the bones. Simmer the bones (after blanching) for 12 hours. Blanch the meat, cut to the appropriate size and shape, and simmer it very gently in the bone broth for 2 to 3 hours.

The ingredients below can be used for either white or brown veal stock; the initial procedure is for white stock, with the variation for brown stock following. When preparing white veal stock, the meat and bones must first be blanched—placed in a pot of cold water and brought to a simmer—then drained and rinsed before being used in the final stock. If this step is ignored, the stock will be cloudy and gray and taste muddy.


breast of veal 15 lb 6.7 kg
onions, 2 medium, peeled and halved 1 lb 500 g
carrots, 2 medium, halved 8 oz 250 g
celery, 1 stalk 3 oz 100 g
large bouquet garni) 1 1
cold water 5 qt 5 L


  1. Separate the meat from the bones and set it aside for later. Cut away and discard excess fat—there will be a lot. Break the breast down into manageable pieces by slicing between the ribs.
  2. Put the bones in a pot with enough cold water to cover and bring to a simmer. Blanch the bones for about 5 minutes, then drain in a colander. Rinse them thoroughly with cold water.
  3. Place the onions, carrots, celery, bouquet garni, and bones in a 15-quart (14 liter) stockpot.
  4. Cover the ingredients with the cold water. Add enough water to come about 4 inches (10 cm) above the top of the bones.
  5. Bring the stock slowly to a simmer; this should take at least 30 minutes. Skim off any froth, fat, and scum that float to the surface. Cook the stock at a very low simmer for 11 hours more, skimming every 30 minutes.
  6. Carefully strain the stock, first through a coarse chinois, then through a fine chinois. Discard the bones and vegetables.
  7. Cut the meat into the shape you need (cubes for stew, for example) and blanch it in the same way as the bones. Drain, rinse, and cover with the bone stock. Simmer gently, while skimming, for 2 to 3 hours.
  8. Strain the stock through a fine chinois and set aside the meat for whatever preparation you’re using it for.
  9. Clarify the stock somewhat by reducing it by one-quarter or so, skimming off scum as you go.