Primary Brown or “Golden” Veal Stock

The advantages of using veal stock are the following: Its texture is gelatinous and rich on the palate, and its taste is full but neutral enough that, when used with chicken, it acquires a definite chicken flavor, and when used with beef it becomes very rich and beefy and, used with any other meat, it will acquire the taste of that meat. It freezes well up to six months without losing more than 5 percent of its flavor.

I call this stock “primary” veal stock because it is very important to use it exclusively for the making of all sauces, be they classic, neoclassic, or modern, or for the cooking of expensive pieces of meat or birds for entertaining at home, or for the “à la carte” service of small to medium-size restaurants. The two chicken bouillon cubes replace salt and provide that tiny amount of monosodium glutamate to the stock which perks up its taste and flavor. If you are sensitive to MSG in any quantity, do not use the cubes; rather, replace them with 1 teaspoon salt per each 5 quarts of water used.