White veal stock

White veal stock

French Lessons
2 litres
5 mins
Cooking time
180 mins
Steve Brown

Use the same general method for white lamb and pork stocks. Ask your butcher to cut the bones on the band saw to the size of a small fist. Choose bones that have a good covering of meat on them, as this will ensure a good depth of flavour to your stock.


Quantity Ingredient
3kg raw veal neck bones
1 garlic bulb, cut in half
8 sprigs thyme
1 bay leaf
5 white peppercorns


  1. Roughly chop the bones into small, even-sized pieces, or ask your butcher to do it for you. Put them in a stockpot or large saucepan and pour on just enough water to cover.
  2. Bring to the boil slowly. Use a ladle to skim away the scum and impurities as they rise to the surface, to prevent them cooking back into the stock, making it cloudy and bitter. When the stock boils, reduce the heat. Add the garlic, thyme, bay leaf and peppercorns and simmer gently, uncovered, for 3 hours, skimming frequently.
  3. Leave to cool slightly then strain through a fine sieve into a pitcher or bowl. Allow to cool then skim again and refrigerate overnight. When the stock is cold most of the fat will have solidified into a layer on the surface. This can be easily scraped away.
  4. If not using immediately, divide into 500 ml batches and freeze. If using from frozen, leave to thaw in the refrigerator overnight, or defrost quickly in the microwave. This minimises the risk of harmful bacteria forming.
  5. The stock will keep in sealed containers in the fridge for 3 days or up to 3 months in the freezer.
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