White veal stock (fond blanc de veau)

15’

approximately 3–4 liters

Σχετικά με τη συνταγή

International

Preparation 15’

Cooking 6 hours

Servings approximately 3–4 liters

Διατροφική αξία ανά μερίδα

The recipe

White veal stock (fond blanc de veau)

International

15’ Preparation

6 hours Cooking

approximately 3–4 liters Servings

Υλικά

5 kg veal bones (from ribs and legs)
3 yellow onions (peeled)
1 leek
4–5 celery stalks
½ head of garlic
½ bunch parsley stems (not the leaves)
3 bay leaves
5–6 sprigs thyme
1 tbsp white peppercorns
3 whole cloves (for the clove-studded onion)

White veal stock (fond blanc de veau)

Preparation: 15’ Cooking: 6 hours Servings: approximately 3–4 liters Cuisine: International

Ingredients

5 kg veal bones (from ribs and legs)
3 yellow onions (peeled)
1 leek
4–5 celery stalks
½ head of garlic
½ bunch parsley stems (not the leaves)
3 bay leaves
5–6 sprigs thyme
1 tbsp white peppercorns
3 whole cloves (for the clove-studded onion)

Method

Peel the onions and stud one of them with the whole cloves.
Place the veal bones in a large stockpot or stock kettle. Add the vegetables, herbs, and spices.
Cover all the ingredients with cold water and place the pot over medium heat.
Once the stock begins to simmer, carefully skim off the foam and impurities that rise to the surface using a slotted spoon. Repeat this process whenever needed throughout the cooking time.
After skimming, reduce the heat to low and let the stock simmer gently for 5–6 hours, depending on the bones and the intensity of flavor you want to achieve.
At the end of cooking, strain the stock through a fine-mesh strainer.
Allow the stock to rest, then remove the fat from the surface either while it is still warm or after chilling, when the fat has solidified and can be removed easily.
Store the stock in clean, airtight containers in the refrigerator for up to 5 days.
Alternatively, divide it into smaller portions and freeze for up to 3 months.
White veal stock is one of the great foundations of classical cooking. It is a rich and aromatic stock that can be used in many different preparations.
It is ideal for sauces, pilafs, risottos, pasta dishes, soups, and braised meat dishes.
The secret to a great white veal stock is slow simmering and careful skimming, which keeps the stock clean, clear, delicate, and full of flavor.

Εκτέλεση

Peel the onions and stud one of them with the whole cloves.

Place the veal bones in a large stockpot or stock kettle. Add the vegetables, herbs, and spices.

Cover all the ingredients with cold water and place the pot over medium heat.

Once the stock begins to simmer, carefully skim off the foam and impurities that rise to the surface using a slotted spoon. Repeat this process whenever needed throughout the cooking time.

After skimming, reduce the heat to low and let the stock simmer gently for 5–6 hours, depending on the bones and the intensity of flavor you want to achieve.

At the end of cooking, strain the stock through a fine-mesh strainer.

Allow the stock to rest, then remove the fat from the surface either while it is still warm or after chilling, when the fat has solidified and can be removed easily.

Store the stock in clean, airtight containers in the refrigerator for up to 5 days.

Alternatively, divide it into smaller portions and freeze for up to 3 months.

TIPS

White veal stock is one of the great foundations of classical cooking. It is a rich and aromatic stock that can be used in many different preparations.

TIPS

It is ideal for sauces, pilafs, risottos, pasta dishes, soups, and braised meat dishes.

TIPS

The secret to a great white veal stock is slow simmering and careful skimming, which keeps the stock clean, clear, delicate, and full of flavor.