White Veal Stock

Place the bones (and meat, if you're using it) in a large stockpot with water to cover well. Bring to a boil and simmer for 5 minutes. Drain and rinse under cold water. This blanching process will allow you to rinse much of the gray scum that the veal releases. It is particularly helpful if you are using veal meat in addition to bones.

Return the bones to the pot, cover again with water, and bring to simmer, skimming often. Add the vegetables and simmer very gently, partially covered, for 4 to 5 hours (more to concentrate flavor). Skim off fat and scum every hour or so. Add water if necessary to keep ingredients covered; do not allow stock to boil. Strain the stock through a sieve into a bowl.

When stock has cooled, set uncovered in refrigerator for several hours until fat is hardened; scrape off. Use within two days or freeze.

Tips & Techniques Meat glaze : If a stock is boiled down to the consistency of a syrup, it becomes a glaze, which is particularly good if made from veal stock. The veal stock recipe above will reduce to a cup or so of glaze. You can stir a teaspoon into a sauce or soup to enhance it, or heat it a little and drizzle it onto meat or chicken. You can also dilute the glaze to make a stock.