How to Make Veal Stock

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A white stock is the basis of many dishes. Veal bones are first blanched in hot water to remove any impurities that could cloud the stock, then they are simmered with vegetables and aromatics until the flavour and goodness is extracted from the bones.

Ingredients

2kg veal bones
1 large carrot, peeled and cut into 2-inch pieces
1/2 small onion, halved but not peeled
1 rib celery, cut into 1 inch pieces
1/2 bunch fresh parsley stems
1/2 bay leaf, fresh or dried
2 sprigs fresh thyme, halved
5 peppercorns

Instructions

1. Scrape the veal bones to remove any excess meat, place in a large saucepan or stock pot and cover with cold water. Bring to the boil and discard the water. (This blanching process is important as it gives you a clear stock.) Wipe out the saucepan with kitchen towel, add the drained bones and cover with 3 litres of fresh cold water.

2. Add the rest of the ingredients. Bring the water to the boil, turn the heat down to a gentle simmer, put a lid on the saucepan and cook for 4-6 hours or until the stock has a good flavour. Check that the water doesn’t dry out and add more if it gets low.

3. Strain the stock through a sieve – line it with muslin if you want a really pure clean stock. Cool, then store in the fridge for a few days or freeze.

Tips for making Veal Stock

– Skim off any white froth or scum that rises (this helps to give you a clear stock).

– Don’t stir the stock as it is cooking, just let it simmer away gently, skimming the scum from the top as you go.

– If you are using gas make sure that the steam or the water doesn’t bubble over and extinguish the flame. Keep an eye on it as it is cooking.

Chicken Stock Recipe – To make a chicken stock you’ll need the carcass of 2-3 chickens. Add more chicken wings if you can as these are gelatinous and give the best flavour.

What’s the difference between a white stock and a brown stock?
A white stock is made from chicken or veal bones and is a light-coloured stock used for soup, risotto and sauces. It differs from a brown stock where the bones (often beef) are roasted first which gives the final stock a distinctive dark colour and flavour.

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