Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
French Cuisinespacerspacer
German Cuisinespacerspacer
Italian Cuisinespacerspacer
The Chefs Menusspacerspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
Recipe search



Veal Stock
spacer
Difficulty Level: EASY
Recipe Id: STK1002

Veal Stock

Yield: 1 gallon

  • 5 lb veal bones
  • 1 lb mire poix (carrot, onion, and celery)
  • ¼ tsp. blk peppercorns
  • ¼ tblsp. dried thyme
  • 1 bay leaf
  • ½ handful parsley stems
  • 1 bulb garlic

1. Roast bones until golden in 350* oven

2. Caramelize mire poix in pot, add herbs and peppercorns

3. Combine all and cover with 2 gallons cold water

4. Bring to a boil, reduce heat, and simmer for 6-8 hours, depending on bone size.

5. Strain liquid through a chinois and reserve.

6. Refill the pot with the same amount of water and repeat the process for a second, less potent stock called a "remoulage".

7. Strain the remoulage and combine with the first stock. Reduce by half.

8. Cool in an ice bath.

Use as a sauce base for beef, poultry, game, and some seafood dishes.


spacer



© 2021 Atomic Gourmet - Powered by infaCORE™