White Veal Stock Fond Blanc De Veau

White Veal Stock (Fond Blanc De Veau)

White Veal Stock (Fond Blanc De Veau)

45 minutes

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Details
  • Serving Size:   12
  • Gluten-Free:   True
  • Dairy-Free:   True
Cuisine
  • side dish
Comments
Ingredients
  • Water
  • 10 pounds meaty veal bones (shank, back, neck, knuckle)
  • 3 cups roughly chopped carrots (or parsnips)
  • 3 cups roughly chopped leeks (white and light parts only)
  • 2 cups roughly chopped yellow onions
  • 1 cup roughly chopped celery
  • 1 whole bulb garlic, halved & broken, skinless
  • 2 ounces italian parsley
  • 1 ounce fresh thyme
  • 2 bay leaves
  • 1/2 teaspoon whole peppercorns
Instructions

Rinse and Blanch Veal Bones

Rinse veal bones/meat with cold water and place in a 20 quart stockpot. If you have smaller pots, just split the recipe into two batches. Fill the pot with cold water, with twice as much water as there are bones. Slowly bring to a simmer, and gently move bones around occasionally.

Let simmer for about 3 minutes. As the bones are simmering, blood, granular particles and other impurities should rise to the top, forming a brownish-grey scum. After 2-3 minutes, remove from heat, and quickly drain and thoroughly rinse the bones while they are still hot. Rinse and clean the stockpot.

Simmer Veal Bones/Meat

Place the blanched and rinsed bones/meat in the stockpot, and add cold water until they are covered by at least 2 inches. Slowly bring to a simmer over moderate heat. Once the water has started to simmer, begin skimming off the fat, scum and other particles that rise to the top. Continue to simmer and skim until this scum begins to cease accumulating.

Add Aromatics

Add all of your vegetables into the pot.

Place the parsley, thyme, bay leaves, and peppercorns in a spice pouch or tied cheesecloth, and add to the pot.

Simmer & Skim

Continue to gently simmer all the ingredients together for approximately 6-8 hours or more, until the stock tastes sufficiently flavorful and it seems that you have gotten the most out of the ingredients. Skim constantly during the simmering, and add water if the liquid level falls below the ingredients. Never allow the liquid to boil, or the fats can become incorporated into the liquid, creating a cloudy stock.

Strain

Strain the liquid first through a colander or mesh strainer, then through a finer chinois or cheesecloth.

Let only the liquid that passes through on its own, never pushing down on the strainer to squeeze liquid through. The liquid should be free of any particles, with only a minimal amount of grease/fat remaining. Repeat if necessary.

Let the stock cool (preferably in an icewater bath), then place in refrigerator until it has solidified.

Degrease

Take the refrigerated, solidified stock, and scrape any fat and grease that has hardened on the surface. This will look like a thin, whitish layer on the top.

Reduce and Flavor

Reheat the stock until it has regained its liquid form, and taste it for flavor and strength. If it is weak, gently simmer off some of its water content and reduce to the desired strength & concentration.

Add salt to taste. Depending on how much you reduce the stock, the recipe should yield approx. 8-12 cups.

Store

After the stock has cooled, it is now ready to freeze or refrigerate for later use. I found it useful to freeze in 2 cup containers, along with an ice cube tray full of stock for quick, easy use.

Note

As an optional step to maximize the amount of stock the recipe will yield, you can also do a second extraction, or simmering of the ingredients, known as a remouillage (remoistening). Simply take the ingredients leftover from the first straining, and re-simmer them in cold water, again, for 6-8 hours or until ready. Then repeat the straining and degreasing process, and combine this 2nd stock with the first batch, and reduce/flavor as necessary.

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