White Veal Stock
Yield
1 batchPrep
10 minCook
18 hrsReady
1 daysTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | gallons |
water
|
*
|
| 20 | pounds |
veal bones
sawn |
* |
| 5 | pounds |
chicken
backs or feet |
|
| ½ | each |
celery
chopped |
|
| 1 | each |
leeks
chopped |
*
|
| 2 | each |
onions
chopped |
|
| ½ | bunch |
parsley sprigs
|
|
| 5 | each |
bay leaves
|
*
|
| 1 | tablespoon |
peppercorns
crushed |
|
| ½ | tablespoons |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18.9 | l |
water
|
*
|
| 9.1 | kg |
veal bones
sawn |
* |
| 2.3 | kg |
chicken
backs or feet |
|
| 0.5 | each |
celery
chopped |
|
| 1 | each |
leeks
chopped |
*
|
| 2 | each |
onions
chopped |
|
| 0.5 | bunch |
parsley sprigs
|
|
| 5 | each |
bay leaves
|
*
|
| 15 | ml |
peppercorns
crushed |
|
| 7.5 | ml |
thyme
|
*
|
Directions
Blanch the bones by covering with cold water and bringing to the boil.
Discard water and rinse bones.
Add remaining ingredients.
Bring to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises.
Scald clean containers, and strain stock into each, seeing some fat into each to act as a protective cap.
Cover with saran and cool.
