White or Veal Stock
Yield
6 servingsPrep
10 minCook
4 hrsReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
veal bones
cut up |
* |
| 10 | cups |
water
cold |
|
| 2 | large |
onions
quartered |
|
| 3 | large |
carrots
scrubbed, cut up |
|
| 1 | each |
celery stalks
split |
|
| 3 | large |
leeks
split |
*
|
| 10 | each |
peppercorns
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
veal bones
cut up |
* |
| 2.4 | l |
water
cold |
|
| 2 | large |
onions
quartered |
|
| 3 | large |
carrots
scrubbed, cut up |
|
| 1 | each |
celery stalks
split |
|
| 3 | large |
leeks
split |
*
|
| 1E+1 | each |
peppercorns
whole |
*
|
Directions
Place the bones and water in a large stock kettle.
Bring to a boil and skim well.
Add the remaining ingredients, turn the heat down to low, and simmer for 3½ to 4 hours.
Strain through a cheesecloth lined strainer and allow to cool; then skim off the fat, and chill.
The cold stock will be quite gelatinous.
