Recipe

Veal Stock Recipe


Veal Stock Recipe Scearley / All my dishes
3 years, 1 month ago
Veal stock to use as a base for your soup recipies. Canned stock is a crime against humanity!
Prep:30m Cook:240m Servings:1

Scearley

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Ingredients
  • 1 1/2lb veal breast
  • 1 1/2lb veal knucklebones, split
  • 3/4 lb chicken pieces (back, neck, wings, thighs)
  • 12 c cold water (or enough to cover)
  • 2 large onions, coarsely chopped
  • 2 leeks, white and green parts, washed thoroughly and chopped
  • 2 carrots, peeled and coarsely choped
  • Boquet garni

Directions
  1. Put veal breast and knucklebones in a large stockpot, add water to cover and bring to a boil over high heat.
  2. Immediately drain and rinse the veal, bones, and pot.
  3. Return veal and bones to the pot, add chicken and water. Bring to a boil over medium heat, skimming off scum.
  4. Reduce heat and simer for 20 minutes.
  5. Add rest of ingredients and simmer, uncovered for 3-4 hours, adding water as needed to keep ingredients covered.
  6. Strain into a clean pot and immediately cool by placing the pot in an ice bath.
  7. Refrigerate until ready to use.
  8. Skim fat from top before using.
  9. Makes about 8 cups

Not quite what you're looking for? See more Soup And Stew / Stocks
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