Veal White Stock – Professional Recipe (about 1 liter)

Choice of Bones (essential base)

To obtain a rich and full-bodied white stock, it is crucial to select veal bones that provide cartilage, marrow, and some meat. Here are the best choices for your stock:

• Finely crushed veal bones and trimmings

• Veal shank (very rich in marrow and cartilage)

• Second and third category cuts

• Neck, breast, tendons, flank

• Veal feet (calf’s trotters), rich in collagen and gelatin, essential for texture

• Veal trimmings (small pieces with meat) for added flavor

Tips:
Crush the bones to maximize flavor extraction, roast them before cooking, and avoid bones that are too lean without marrow or cartilage.

Ingredients (for about 1 liter of stock)

• 1 kg veal bones (see selection above)

• 100 g carrots cut into large dice (mirepoix)

• 100 g onions cut into large dice (mirepoix)

• 200 g white part of leeks

• 80 g celery stalks

• 1 bouquet garni (thyme, bay leaf, parsley, celery)

• 1.5 liters cold water

• No salt

Preparation

1. Blanch the bones and meat
   Place bones and trimmings in a pot, cover with cold water, bring to a boil and simmer for a few minutes to remove impurities and obtain a clear stock.

2. Refresh and rinse
   Drain the bones and trimmings, then rinse thoroughly with cold water to remove all impurities and residues.

3. Start cooking
   Return the bones to a clean pot, add 1.5 liters cold water, bring to a boil, and skim regularly to remove impurities from the surface.

4. Add aromatic garnish
   Add the bouquet garni (thyme, bay leaf, parsley, celery) and an onion studded with cloves (for subtle flavoring).

Do not add salt at this stage.

5. Slow cooking
   Reduce heat to maintain a gentle simmer. Cook uncovered for 2.5 to 3 hours, skimming regularly to keep the stock clear and bright.

6. Degrease
   At the end of cooking, carefully remove fat that rises to the surface with a ladle or spoon.

7. Strain and store
   Remove bones and vegetables with a ladle. Strain the stock through a chinois or fine sieve to obtain a perfectly clear liquid. Let cool before portioning and freezing.

Important

Never salt a veal stock without knowing what preparation it will be used for.
White stock is a neutral base designed for various uses: white sauces, jus, risottos, braises, soups, etc.
Final seasoning should only be done at the finishing stage of the dish.