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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Veal Stock
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.


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