White Veal Stock
Pale, gently extracted veal stock with natural body and a restrained aromatic base.
Pale, gently extracted veal stock with natural body and a restrained aromatic base.
3 L unsalted stock
Ingredients
- Veal bones, chopped by the butcher2.5 kg
- Onion200 g
- Carrot200 g
- Leek150 g
- Celery150 g
- Thyme10 g
- Bay leaves2
- Cold water5 L
Method
Cover bones with additional cold water, bring to a boil for 3 minutes, then drain and rinse away scum; clean the pot.
Return bones to the clean pot with the measured cold water. Bring slowly to a bare simmer and skim carefully.
Add vegetables and herbs. Simmer gently for 5 to 6 hours, keeping bones submerged with small additions of water.
Strain without pressing. Defat, then adjust strained stock to the stated yield for your chosen batch size by gentle reduction or a little water.
Chef’s notes
- Keep the stock pale: do not roast bones or brown vegetables.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Cool rapidly in shallow containers or over ice, then refrigerate at 4°C or below for up to 3 days. Freeze measured portions for up to 3 months.
Allergens and diet
Celery.
Used in
Also in the Recipe Book
Last refined · October 2026