Recipe: Veal Stock

Name: Veal Stock
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Cuisine: French
Ingredients: There is the original veal stock recipe. Despite the fact that nowadays powdered veal stock has become widely available, nothing comes close to fresh homemade stock. To make this recipe worth while, it is better to make 2.1 qt (2 litres) of stock. Then take what you need on the day and put the rest in the freezer in small containers such has ice cube bags, yoghurt pot, etc.; For 2.1 qt (2 litres) of veal stock sauce:; 4.4 lb (2 kg) (4 lb) veal bones; 2 carrots; 3 onions; 3 cloves; 4g (2 tea spoons) cracked pepper

By chef patrick Asfaux 4.8/5 (40 reviews) · 🍳 33 made it

Prep 15 min

Cook 240 min

Total 4h15

Voici la recette originelle du fond de veau si usité en cuisine, même si on peut acheter partout du fond de veau déshydraté en sachets ou autres

Ingredients

There is the original veal stock recipe. Despite the fact that nowadays powdered veal stock has become widely available, nothing comes close to fresh homemade stock. To make this recipe worth while, it is better to make 2.1 qt (2 litres) of stock. Then take what you need on the day and put the rest in the freezer in small containers such has ice cube bags, yoghurt pot, etc.
For 2.1 qt (2 litres) of veal stock sauce:
4.4 lb (2 kg) (4 lb) veal bones
2 carrots
3 onions
3 cloves
4g (2 tea spoons) cracked pepper

Step-by-step directions

Ask your butcher for 4.4 lb (2 kg) of veal bones, put then on a rosting tray, then add two carrots as well as two onions cut into a mirepoix (big cubes). Roast them for 1/2 hour at 220 degrees (gas mark 7, 430F).

Meanwhile, in a large pot bring 6.25 qt (6 litres) (14 pt) of water as well as a bouquet garni, the last of the onion with the cloves pricked into it and the cracked pepper to the boil. Make sur not to put any salt at this stage.

Take your bones out the oven: the bones and the mirepoix must be roasted. With a skimmer, put them into the bouillon.

Take your roasting tray, carefuly get rid off the fat and with a bit of bouillon, scrap the bottom of the tray to disolve the meat juices. Pour this liquid into the pot.

Gently simmer your stock for 4 hours, skimming it regularly. Strain your stock and set it aside.

If you wish to have a concentrated stock, called demi-glaze, reduce your stock by 1/2.