White Veal Stock Recipes

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BASIC WHITE STOCK



Basic White Stock image

A basic white stock used to make soups, stews or as a base for white sauces. (Source: LeCordon Bleu Professional Cooking, 4th Edition)

Provided by Leta8076

Categories     Stocks

Time 6h30m

Yield 5 quarts

Number Of Ingredients 11

5 -6 lbs veal bones or 5 -6 lbs beef bones
5 -6 quarts cold water
8 ounces onions, chopped medium
4 ounces carrots, cubed medium
4 ounces celery, cubed medium
1/2 bay leaf
1/8 teaspoon thyme
1/8 teaspoon peppercorn
3 -4 parsley stems
1 whole clove
cheesecloth

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.

Nutrition Facts : Calories 31.3, Fat 0.1, Sodium 64.1, Carbohydrate 7.1, Fiber 1.8, Sugar 3.4, Protein 0.9

CHICKEN, VEAL, OR BEEF WHITE STOCK RECIPE



Chicken, Veal, or Beef White Stock Recipe image

Learn the basic procedure for making white stock, the basis for such classical white sauces as the Allemande, made with chicken, beef, or veal bones.

Provided by Danilo Alfaro

Categories     Soup     Ingredient

Time 6h30m

Yield 20

Number Of Ingredients 10

5 to 6 pounds of beef (or veal or chicken bones)
4 ounces carrots
4 ounces celery
8 ounces onion
For the Sachet:
1/8 teaspoon thyme
3 to 4 parsley stems
1/2 bay leaf
1/8 teaspoon whole peppercorns
1 whole clove​

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.

Nutrition Facts : Calories 423 kcal, Carbohydrate 2 g, Cholesterol 136 mg, Fiber 0 g, Protein 35 g, SaturatedFat 14 g, Sodium 104 mg, Sugar 1 g, Fat 31 g, ServingSize 5 quarts (20 servings), UnsaturatedFat 0 g

WHITE STOCK



White Stock image

This chicken and veal stock can be used in a variety of soups.

Provided by Andrew Chinn

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time 6h

Yield 12

Number Of Ingredients 8

3 pounds chicken
1 veal knuckle
2 stalks celery
1 yellow onion
1 turnip
1 carrots
2 teaspoons salt
4 quarts water

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.

Nutrition Facts : Calories 111.3 calories, Carbohydrate 2.2 g, Cholesterol 49.2 mg, Fat 2.6 g, Fiber 0.6 g, Protein 18.7 g, SaturatedFat 0.7 g, Sodium 454.6 mg, Sugar 1.1 g

VEAL STOCK



Veal Stock image

Stocks have a superior flavor when they are prepered in large quantities rather than in small amounts. Since you will probably not use all of this stock at once, however, you can freeze leftover stock in freezer bags or other containers for up to 1 month. For an even more intense flavor, add about 2 lb. oxtails with the veal bones.

Provided by Chef mariajane

Categories     Stocks

Time 3h

Yield 3 1/2 quarts

Number Of Ingredients 10

8 lbs large veal bones, such as leg bones
2 white onions
4 whole cloves
2 large carrots, peeled and coarsely chopped
3 celery, coarsely chopped
20 garlic cloves
2/3 cup tomato paste
bouquet garni
1 tablespoon whole black peppercorn
1 cup water

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.

VEAL STOCK



Veal stock image

A good stock to accompany any veal-based meal. Make sure your veal is sourced from humanely reared calves in the UK.

Provided by Gordon Ramsay

Categories     Condiment, Lunch

Time 1h10m

Yield Makes about 1 litre

Number Of Ingredients 8

about 2 kg veal bones, roughly chopped (get your butcher to do this)
1 onion , chopped
2 carrots , chopped
2 sticks celery , chopped
2 bay leaves
2 big sprigs fresh thyme
small bunch parsley
1 tsp peppercorn

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.

BROWN VEAL STOCK



Brown Veal Stock image

Categories     Sauce     Onion     Roast     Veal     Leek     Carrot     Thyme     Parsley     Gourmet

Yield Makes 2 quarts

Number Of Ingredients 10

10 pounds meaty veal bones
8 quarts plus 1 cup water
1 pound carrots
1 pound onions
4 large leeks
4 fresh thyme sprigs (optional)
4 large fresh flat-leafed parsley sprigs (optional)
2 Turkish bay leaves or 1/2 California bay leaf
1 tablespoon black peppercorns (optional)
1 tablespoon tomato paste (optional)

Steps:

  • Preheat oven to 450°F and lightly oil 2 large shallow roasting pans.
  • Remove meat from bones where possible and cut into 1-inch pieces. If using breast bones, cut apart. In roasting pans arrange bones and meat in one layer and roast in upper and lower thirds of oven, switching pans halfway through roasting, until bones are golden brown, 30 to 45 minutes.
  • Into a 14-quart stockpot put bones, meat, and 8 quarts water. (Alternatively, divide bones, meat, and 8 quarts water between two 7- to 8-quart kettles.) Discard fat from roasting pans. Immediately add 1/2 cup water to each pan, scraping up brown bits, and add to stockpot or kettles. Bring liquid to a tremble, about 190°F., and cook at 190°F. (skim froth frequently during first hour of cooking) 12 to 14 hours.
  • While stock is cooking, separately cut carrots, onions, and white and pale green parts of leeks into 1-inch pieces. In a bowl of cold water wash leeks well and lift from water into a colander to drain. In an oiled large shallow roasting pan arrange carrots, onions, and leeks in one layer and roast in middle of oven until golden brown, 20 to 30 minutes. Cool vegetables and chill, covered.
  • Add roasted vegetables and remaining ingredients to stock during last 2 hours of cooking.
  • Pour stock in batches through a large fine sieve into an 8-quart kettle and discard solids. Skim off fat. (Alternatively, cool stock, uncovered, and chill, covered. Scrape congealed fat from chilled stock.) Gently simmer stock, skimming froth occasionally, until reduced to about 2 quarts, about 1 hour. Cool stock, uncovered, and chill, covered. Stock keeps, covered and chilled, 1 week or, frozen in airtight containers, 3 months. If desired, pour cooled stock into ice-cube trays with 1-ounce cups and freeze. Frozen cubes keep in heavy-duty sealable plastic bags 3 months.

WHITE VEAL STOCK



White Veal Stock image

Yield Makes about 6 cups

Number Of Ingredients 8

2 pounds meaty veal knuckles, sawed into 2-inch pieces
1 large onion stuck with 2 cloves
2 leeks, halved lengthwise and washed well
1 carrot
1 rib of celery, halved
1 teaspoon salt
a cheesecloth bag containing 4 parsley sprigs, 1/2 teaspoon dried thyme, and 1 bay leaf
1 pound chicken giblets (excluding the livers), chopped, or the chopped carcass of a raw or cooked chicken

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.

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