White Veal Stock

1. 1

   In a kettle cover the veal knuckles with 12 cups cold water, bring the water to a boil, and skim the froth.

2. 2

   Add 1/2 cup cold water, bring the stock to a simmer, and skim any froth.

3. 3

   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.

4. 4

   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.

5. 5

   Strain the stock through a fine sieve set over a bowl, pressing hard on the solids, and let it cool.

6. 6

   Chill the stock and remove the fat.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.