How to Make White Veal Stock

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The white veal stock is one of the basic preparations which is most used in the French kitchen, along with the brown veal stock. It can be used for many things: to make sauces and soups, as a deglazing fluid for specific cooking such as stews, braising, risotto… We can keep it about three days in the fridge, or prepare it in large quantities and freeze to use when required.

You can also read this article to learn the basics of making stock.

How to make a white veal stock at home

Ingredients list: white veal stock

For 1 liter of veal stock:

• 2 lbs (1kg) of veal bones and trimmings
• 1/4 to 1/3 lb (100 to 150g) of carrots
• 1/4 to 1/3 lb (100 to 150g) of onions
• (1/3 to 1/2 lb 150 to 200g) of leeks
• 3 ounces (80g) of celery
• 1 bouquet garni
• 2 cloves
• 3 pints (1,5L) of water
• A pinch of salt

Remarks: It is best to use bones with cartilage like calf’s foot for bringing gelatinous elements. Ask the butcher to cut bones in pieces. We can add pieces of the second and third category as collar or brisket.

Follow these instructions:

Prepare the aromatics

1. Tie the bunch of leeks (cut into two depending on the size of your pan).
2. Pick an onion with 1 to 3 cloves and cut the other one or two if large. Make a bouquet garni with leek greens.
3. Cut the celery. Cut the carrots into quarters lengthwise.

Blanch the veal bones

4. Place veal bones in the cooking pot. Cover with cold water.

5. Blanch the bones over high heat and simmer for a few minutes, skimming regularly during bleaching.

Remarks: It is possible to soak the bone, this is to eliminate some of the blood contained in the bone. Blanching and skimming are useful to remove impurities.

Cook the veal stock

6. Drain, rinse and cool the veal bones. Place them back into the cleaned cooking pot. Add water and the aromatics, the bouquet garni and a pinch of salt.

Remarks: “Aromatics” are onions, carrots, celery and leeks. The pinch of salt is to encourage exchanges between the different elements.
7. Bring to a simmer and simmer for 2:30 to 3:00 hours. During cooking, skim and degrease with a pouch regularly.
Remarks: Skim to obtain a stock with as few impurities as possible. Degrease to avoid having points of fat in the different later uses.

8. Place the stock in a colander or decant the bones and trims. Then pass the liquid through a chinois strainer (fine grid).  Leave to cool and refrigerate quickly.

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