Stock is usually used for making clear soup or white cream sauces. Ensure that the stock simmers slowly and that all ingredients are covered by the liquid for the best flavor extraction.
To prepare the veal stock, place the bones in a large , and cover with cold water.
Bring to a boil. Reduce the heat and skim the fat from the surface. Add vegetables and herbs. Partially cover with alid, and allow the mixture to for 3 hours.
Add water if necessary during the cooking process. Continue to scum as needed.
Strain through a fine sieve, cool, and refrigerate.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Skim often and never let a stock boil hard — a gentle simmer is what keeps it clear and full of flavor. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
