Thomas Keller’s White Veal Stock

This veal stock still has the gelatinous, velvety feel of a more traditional veal stock.  But it is even more versatile, as it can be more easily substituted for chicken stock, and done so using almost same liquid measure. If needed, use a little less than called for and add water. 

Thomas Keller White Veal Stock

 

2 lbs veal bones

     -  Bring to simmer over 1-1.5 hours, skimming

     -  Drain then rinse, no filmy feel

 

2 qts cold water

     -  Slowly simmer, skimming

 

1 C leek, 1” pieces

3/4 C onion, 1”

Sprig of parsley

Bay leaf

2 sprigs thyme

     -  Simmer 4 hours, skimming

     -  Turn of heat

     -  Rest 10 min

     -  Ladle through Chinois, don’t pour

     -  Discard bottom stock w impurities

     -  Ice bath

 

Store 1-2 days or freeze

Adapted from Thomas Keller’s The French Laundry Cookbook