White Veal Stock Food

BASIC WHITE STOCK

Steps:

• If using beef or veal bones, they should be cut into 3-4 inch pieces.
• Rinse bones in cold water.
• Blanch the bones; place them in a stock pot, cover with cold water and bring to a boil.
• Drain and rinse.
• Place the bones in the stock pot and cover with cold water.
• Bring to a boil, reduce heat to simmer, and skim the scum carefully.
• Prepare the sachet by placing the bay leaf, thyme, peppercorns, parsley stems and whole clove in a square of cheesecloth.
• Tie with a string, leaving one end long enough to tie to the handle of the stockpot.
• Add the onions, carrots, celery and sachet to the stock pot.
• Simmer for required length of time: Chicken 3-4 hours.
• Beef and veal 6-8 hours.
• Skim as necessary.
• Add water if necessary to keep bones covered.
• Strain through a china cap lined with several layers of cheesecloth.
• Cool the stock, vented, in a water bath and refrigerate.

CHICKEN, VEAL, OR BEEF WHITE STOCK RECIPE

Steps:

• Rinse the bones in cold water.
• Transfer the bones to a heavy-bottomed stockpot.
• Add enough cold water to the pot to completely cover the bones. Estimate a quart of water for each pound of bones.
• Bring the pot to a boil.
• Drain and rinse bones.
• Return the blanched bones to the pot and again cover with fresh, cold water.
• Bring the pot to a boil, then immediately lower the heat to a simmer .
• Skim off the scum that rises to the surface.
• Prepare the sachet , tying the ingredients (thyme, parsley, bay leaf, peppercorns, clove) inside a piece of cheesecloth with twine, leaving a long tail of twine.
• Chop the carrots, celery, and onion .
• Add the chopped carrots, celery, and onion to the pot along with your sachet; tie the sachet string to the stockpot handle for easy retrieval later.
• Continue to simmer the stock and skim the impurities that rise to the surface. The liquid will evaporate, so make sure there's always enough water to cover the bones.
• After 4 to 6 hours, remove the pot from the heat.
• Strain the stock through a sieve lined with a few layers of cheesecloth. Cool the stock quickly, using an ice bath if necessary.

VEAL STOCK

Steps:

• Preheat an oven to 500°F Place the veal bones in a roasting pan and roast for 20 minutes.
• Meanwhile, coarsely chop 1 of the onion. Stud the other whole onion with the cloves.
• Remove the pan from the oven and distribute the carrots, chopped and whole onion, celery, garlic and tomato paste evenly over the veal bones. Return to the oven and roast until the vegetables are lightly browned, about 15 minutes.
• Using a slotted spoon, transfer all the contents of the roasting pan to a stockpot. Add the Bouquet garni and peppercorns. Discard the fat from the roasting pan and place the pan over medium heat. When the pan is hot, andd the water and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Pour the liquid into the stockpot.
• Add water to the stockpot just to cover the ingredients. Bring to a boil and , using a large spoon or wire skinner, skim off any foam that forms on top. Reduce the heat to low, cover and simmer for about 3 hours. Continue to skim off any foam that floats to the top during simmering.
• Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the contents of the sieve.
• Use immediately or let cool, cover and refrigerate for up to 1 week, or freeze for up to 1 month in small freezer bags. Lift off any solidified fat from the surface of the chilled stock before using.

WHITE VEAL STOCK

Steps:

• In a kettle cover the veal knuckles with 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to a simmer, and skim any froth. Add the onion, the leeks, the carrot, the celery, the salt, and the cheesecloth bag and simmer the stock, skimming the froth, for 4 hours. Add the giblets and simmer the stock, skimming the froth and adding boiling water if necessary to keep the ingredients barely covered, for 2 hours more. Strain the stock through a fine sieve set over a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.

WHITE STOCK

Steps:

• Cut veal from bone.
• Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours.
• Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.

VEAL STOCK

Steps:

• Put everything into a large saucepan and cover with 3 litres of cold water. Bring slowly to the boil, then reduce to a simmer and cook for 45 mins-1 hr or until the liquid reduces by two-thirds to around 1 litre. Cool for 10 mins, then strain into a jug and cool. The stock can be made ahead and chilled or frozen for up to 1 month.