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White Veal Stock

White Veal Stock
  • For : 1 litre
  • Time : 3 h 30
  • Difficulty : easy

Ingredients for White Veal Stock :

  • 1 kg veal bones
  • 100 g carotts
  • 50 g onions
  • 2 garlic cloves
  • 1 leek
  • 1 celery
  • 1 bouquet garni
  • 1 clove
  • 2 litres cold water

Technical stages for White Veal Stock :

  • Crush the bones in small pieces. Put them in a pot. Moisten with cold water. Bring to a boiling point. Blanch. Let boil for 2 minutes.
  • Refresh and drain in a sieve.
  • Peel and wash the vegetables.
  • Put the bones in a bowl. Add the cold water. Do not salt. Add all the vegetables. Stick the clove in the onion.
  • Bring to a boiling point. Skim frequently. Cook slowly, uncovered, for 2 h 30 to 3 hours approximately.
  • Gently filter through a chinois or fine sieve as soon as it is finished.
  • Cool down and keep refrigerated.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Peeler 7 cmPeeler 7 cm 5.80 Euro
Stainless steel skimmer Ø 10 cmStainless steel skimmer Ø 10 cm 8.60 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
The Onion CutterThe Onion Cutter 24.40 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Chopper expressChopper express 24.90 Euro