White Veal Stock

Name: White Veal Stock
Yield: Makes 4 quarts/liters
Cuisine: French
Ingredients: Sachet d’épices (1 bunch green leek tops, 1 tablespoon white peppercorns, 2 sprigs thyme, 2 sprigs parsley, 1 small sprig rosemary, 1 bay leaf, tied together in cheesecloth); 3 ounces (90 g) carrot, cut into large dice; Sachet d’épices (1 bunch green leek tops, 1 tablespoon white peppercorns, 2 sprigs thyme, 2 sprigs parsley, 1 small sprig rosemary, 1 bay leaf, tied together in cheesecloth); Sachet d’épices (1 bunch green leek tops, 1 tablespoon white peppercorns, 2 sprigs thyme, 2 sprigs parsley, 1 small sprig rosemary, 1 bay leaf, tied together in cheesecloth); 1 teaspoon salt; 1 pound (455 g) calf’s feet; 8 ounces (240 g) celery, cut into large dice; 6 ounces (180 g) onion, cut into large dice; Sachet d’épices (1 bunch green leek tops, 1 tablespoon white peppercorns, 2 sprigs thyme, 2 sprigs parsley, 1 small sprig rosemary, 1 bay leaf, tied together in cheesecloth); Sachet d’épices (1 bunch green leek tops, 1 tablespoon white peppercorns, 2 sprigs thyme, 2 sprigs parsley, 1 small sprig rosemary, 1 bay leaf, tied together in cheesecloth); Sachet d’épices (1 bunch green leek tops, 1 tablespoon white peppercorns, 2 sprigs thyme, 2 sprigs parsley, 1 small sprig rosemary, 1 bay leaf, tied together in cheesecloth); Sachet d’épices (1 bunch green leek tops, 1 tablespoon white peppercorns, 2 sprigs thyme, 2 sprigs parsley, 1 small sprig rosemary, 1 bay leaf, tied together in cheesecloth); 3 pounds (1.3 kg) mixed veal bones (they should have a good balance of bone, cartilage, and meat), cut into 2-inch (5 cm) pieces; 3 pounds (1.3 kg) mixed veal bones (they should have a good balance of bone, cartilage, and meat), cut into 2-inch (5 cm) pieces

Preparation info

Makes
4 liters

Difficulty
Medium

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

White veal stock is one of the most valuable essences in the kitchen, giving a boost of serious gelatin and enhancing the flavor of whatever bones and meat you add to it.

Ingredients

3 pounds (1.3 kg) mixed veal bones (they should have a good balance of bone, cartilage, and meat), cut into 2-inch (5 cm) pieces
1

Europe
France
Stock
Mediterranean
Gluten-free

Method

In a pot, cover the bones and calf’s feet with cold water and bring it to a boil. Reduce the heat to achieve a strong simmer. Skim and discard the foam. Simmer for 1 hour. Rinse the bones with warm water once, and then rinse again three times with cool water.

Return the bones to a clean pot, then add 5 quarts</