Homemade Veal Stock

Homemade Veal Stock Recipe from France with Thyme, Rosemary, and More

Region / culture: France | Preparation time: 30 minutes | Cooking time: 4 hours | Servings: 10

Introduction

Homemade veal stock is a rich and flavorful base for soups, sauces, and stews. It is made by simmering veal bones, vegetables, and herbs in water for several hours to extract all the delicious flavors.

History

Veal stock has been a staple in French cuisine for centuries. It is often used as a base for classic dishes such as French onion soup, demi-glace, and risotto. Making homemade veal stock is a time-consuming process, but the depth of flavor it adds to dishes is well worth the effort.

Ingredients

Bouquet Garni

3 sprigs of thyme
2 sprigs of rosemary
3 stems of parsley
10 whole peppercorns
1 bay leaf
2 whole cloves

Veal stock

2 tsp of vegetable oil (10 ml)
4 lb (1.81 kg) of veal bones or beef bones, cut or cracked by butcher (1.4 kg)
2 onions, each cut into 8 sections
2 carrots, cut into 1 inch pieces
2 stalks of celery, cut into 1 inch pieces
1 large leek, washed and cut into thick slices
6 whole cloves of garlic, peeled
20 cups of cold water (4 liters)

How to prepare

Bouquet Garni

Place thyme, rosemary, parsley, peppercorns, bay leaf, and cloves in a piece of cheesecloth.
Bring the ends of the cheesecloth together.
Twist the ends and secure with string.

Veal stock

Preheat the oven to 450°F (232°C).
Add oil to a large roasting pan.
Place the bones in the roasting pan and roast on the lower rack of the oven until golden brown, approximately 20 to 30 minutes.
Stir the bones often to ensure even browning.
Add the vegetables to the roasting pan and continue to roast until the vegetables are golden brown and the bones are well browned, about 15 minutes.
Transfer the bones and vegetables to a large stockpot and cover with cold water.
Add the bouquet garni.
Use a little water to fully deglaze the roasting pan, scraping off any flavorful bits stuck to the bottom.
Transfer the deglazed liquid to the stockpot.
Bring the stockpot to a boil over high heat and skim off any fat that rises to the top using a slotted spoon.
Once the stock begins to boil, reduce the heat to a gentle simmer.
Simmer the stock for 2.5 to 4 hours, depending on how concentrated you want it to be.
Strain the stock through a fine sieve.
Chill the stock as rapidly as possible.
Transfer the strained stock into shallow pans to speed up the cooling process.
Skim off any solidified fat from the top of the stock.
Store the stock in small containers in the freezer until ready to use.
Skim off any fat from the top before using.
Store the stock in the refrigerator for up to 2 days or freeze for longer storage.

Variations

For a darker, richer stock, roast the bones and vegetables for longer before simmering.
Add additional herbs and spices, such as thyme, bay leaves, and peppercorns, to customize the flavor of the stock.

Cooking Tips & Tricks

Roasting the bones and vegetables before simmering them in water helps to develop a rich, caramelized flavor.

- Skimming off any fat that rises to the top of the stock during cooking will result in a clearer, cleaner-tasting stock.

- Chilling the stock quickly after cooking helps to prevent bacteria growth and prolongs its shelf life.

Serving Suggestions

Homemade veal stock can be used as a base for soups, sauces, and stews. It adds depth and richness to dishes such as risotto, braised meats, and gravy.

Cooking Techniques

Simmering the veal bones and vegetables slowly over low heat helps to extract the maximum amount of flavor from the ingredients.

Ingredient Substitutions

If veal bones are not available, you can use beef or chicken bones as a substitute. However, the flavor of the stock will be slightly different.

Make Ahead Tips

Homemade veal stock can be made in advance and stored in the refrigerator for up to 2 days or frozen for longer storage.

Presentation Ideas

Serve homemade veal stock in a clear glass or ceramic bowl to showcase its rich color and aroma.

Pairing Recommendations

Homemade veal stock pairs well with dishes that have rich, savory flavors, such as braised meats, roasted vegetables, and creamy risotto.

Storage and Reheating Instructions

Store homemade veal stock in small containers in the freezer until ready to use. Thaw in the refrigerator overnight before reheating on the stovetop.

Nutrition Information

Calories per serving

Each serving of homemade veal stock contains approximately 40 calories.

Carbohydrates

There are no carbohydrates in homemade veal stock.

Fats

Each serving of homemade veal stock contains approximately 2 grams of fat.

Proteins

Each serving of homemade veal stock contains approximately 6 grams of protein.

Vitamins and minerals

Homemade veal stock is a good source of iron, calcium, and potassium.

Alergens

Veal stock may contain traces of gluten if the bones used were not gluten-free. It is also not suitable for vegetarians or vegans.

Summary

Homemade veal stock is a low-calorie, protein-rich broth that is packed with essential vitamins and minerals.

Summary

Homemade veal stock is a versatile and flavorful base for a variety of dishes. By following this recipe and using quality ingredients, you can create a rich and delicious stock that will elevate your cooking to the next level.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Homemade Veal Stock. It was a warm summer day, and I had decided to visit the local farmer's market to pick up some fresh produce for dinner. As I was browsing the stalls, I came across a vendor selling various cuts of meat, including a beautiful piece of veal.

I had never cooked with veal before, but something about the rich color and marbling of the meat caught my eye. I decided to purchase it, unsure of what I would make with it but excited to experiment in the kitchen.

When I got home, I pulled out my trusty old cookbook and started flipping through the pages, searching for a recipe that would do justice to the veal. That's when I stumbled upon a handwritten note tucked between the pages. It was a recipe for Homemade Veal Stock, written in delicate script with faded ink.

I could tell that this recipe had been passed down through generations, each cook adding their own twist and flavor to the mix. Intrigued, I decided to give it a try, following the instructions carefully and adding my own special touch to the mix.

The first step was to roast the veal bones in the oven until they were a deep golden brown, releasing their rich flavors and aromas. As I watched the bones sizzle and crackle in the heat, I couldn't help but feel a sense of connection to the generations of cooks who had come before me, each one adding their own story to the pot.

Next, I added in a medley of fresh vegetables – carrots, onions, and celery – along with a handful of fragrant herbs and spices. The kitchen filled with the warm, comforting scent of simmering broth, and I knew that I was onto something special.

I let the mixture simmer on the stove for hours, stirring occasionally and skimming off any impurities that rose to the surface. As the stock reduced and concentrated, the flavors melded together in a harmonious symphony of taste and aroma.

Finally, it was time to strain the stock, discarding the bones and vegetables to reveal a rich, velvety liquid that shimmered in the light. I poured it into mason jars, feeling a sense of pride and accomplishment at the sight of my creation.

That evening, I used the Homemade Veal Stock to make a hearty stew, letting the flavors mingle and meld together in a comforting embrace. As I sat down to dinner with my family, I couldn't help but smile at the thought of all the stories and memories that had gone into that simple pot of broth.

Since that fateful day at the farmer's market, Homemade Veal Stock has become a staple in my kitchen, a reminder of the power of tradition and the joy of sharing a meal with loved ones. I may not know the exact origins of the recipe, but I know that it holds a special place in my heart, a testament to the enduring magic of food and family. And for that, I am forever grateful.