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Veal Stock




Source of Recipe


Thomas Keller’s “Bouchon” cookbook


Recipe Introduction


This is just a basic veal stock. It freezes very well.


List of Ingredients




5 lb. veal bones, necks and backs
1 calf’s foot, split
8 oz. tomato paste
6 oz. (1 ¼ c.) carrots cut into 1 inch chunks
8 oz. (2 c.) leeks cut into 1 inch chunks, white and light green parts only
4 oz. (3/4 c.) Spanish onions cut into 1 inch chunks
1 head garlic, cut horizontally in half (reserve half for another use), broken into pieces, root ends and excess skin removed
¾ oz. (about 18) Italian parsley sprigs
¼ oz. (18 – 20) thyme sprigs
2 bay leaves
8 oz. (1 ¼ c.) diced (1 inch) tomatoes


Recipe



Rinse the bones in cold water and place them and the calf’s foot in a very large stockpot. Fill the pot with cold water, adding at least twice as much water as bones. Slowly bring the water to a simmer; this coagulates the blood proteins and brings other impurities to the surface. Move the bones around from time to time as the liquid comes to a simmer, but do not stir; this would disperse the impurities. Skim off the scum that rises to the surface. As soon as the liquid comes to a simmer, remove the pot from the heat. (If the bones continue to blanch any longer than is necessary to coagulate blood proteins and draw out other impurities, more flavor will be extracted into the liquid that you will end up discarding rather than into the liquid that will become your stock.)

Drain the bones in a large colander and rinse with cold eater to remove any scum. It is important that the bones be rinsed while they are hot; if they are allowed to cool first, the impurities will cling to the bones and go into your stock.

Thoroughly clean the stockpot and return the bones to it. Add 6 quarts cold water and slowly bring the water to a simmer. This will take 1 to 1 ½ hours. Skim continuously! (It is easier to skim before the aromatics are added, and the more you skim, the better your chances are for a clear stock).

Once the liquid is at a simmer, skim and then stir in the tomato paste. Add the remaining ingredients, bring the liquid back to a simmer, and simmer for 4 hours. Skim, skim, skim. Turn off the heat and allow the stock to rest for 10 minutes.

Prepare an ice bath. Use a ladle to strain the stock, first through a colander, then through a chinois or fine-mesh strainer into a second container. (It is important to ladle the stock, rather than pouring it, as the force of pouring it out all at once would carry impurities through the strainer.) Do not press on the solids in the strainer or force through any liquid that does not pass on its own, or the stock will be cloudy. Discard any stock that is cloudy with impurities that settle near the bottom of the pot. Return the stock to the cleaned stockpot. Slowly bring to a simmer and simmer until the stock is reduced to 2 quarts. It should have a rich brown color.

To cool the stock rapidly, place the container of stock in the ice bath. Stir occasionally until there are no traces of steam and the stock is cool. (Store the stock in the refrigerator for up to 3 day, or freeze in several containers for longer storage.)

Makes 2 quarts.

NOTE: If the stock will be refrigerated for longer than 3 days, bring it back to a boil after 3 days, cool it, and return in to the refrigerator.