White Veal Stock Recipe



White Veal Stock Recipe

Both procedures will give you about a quart of stock. This white veal stock is the backbone of many classic sauces. Now you have the secret!
Course Sauces, Soups and Chowders
Cuisine French
Prep Time 1 hour 30 minutes
Cook Time 4 hours
Total Time 5 hours 30 minutes


  • 2 pounds 3-inch veal or chicken bones with any meat attached to them
  • 3 quarts water
  • 2 onions one halved crosswise and one medium dice
  • 4 whole cloves
  • 2 leeks coarsely chopped
  • 2 carrots coarsely chopped
  • 1 celery stalk coarsely sliced
  • bouquet garni 4 fresh parsley sprigs, 1 fresh thyme sprig, 1 bay leaf
  • 8 black peppercorns cracked


  • Place meat and bones in a 4-quart kettle, cover with water and let stand for 1 hour.
  • Bring water to a boil over high heat, skim off foam and fat. Reduce heat and simmer until liquid is clear.
  • Stick cloves into onion halves; add to kettle. Add remaining ingredients.
  • Bring to a boil again; cover, reduce heat to 190 degrees and simmer very gently for 3 hours, skimming as necessary.
  • Spoon off any fat that solidifies on surface. Remove bouquet garni and strain through a fine sieve, the finer the strainer, the better the stock; refrigerate until cool.
  • Cover tightly and store in the refrigerator up to 2 weeks.
  • This will give you about a quart of stock.

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