White veal stock

Yield: 1 servings

Measure Ingredient
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 celery; halved
1 teaspoon Salt
A cheesecloth bag containing 4 parsley; 1/2 teaspoon dried
; sprigs, thyme,and 1 bay
; leaf
1 pounds Chicken giblets; (excluding the
; livers), chopped,
; or thechopped
; carcass of a raw or
; cooked chicken

In a kettle cover the veal knuckles with 12 cups cold water, bring the water to a boil, and skim the froth. Add ½ 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.

Makes about 6 cups.

Gourmet May 1990

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Converted by MM_Buster v2.0l.

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