Veal Light Stock

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PRESENTATION

Golden color and deep, rich aroma set the stage for this veal stock recipe, which pretty much becomes the flavor backbone for all kinds of family meals. Warm and savory with a subtle sweetness, homemade veal stock always delivers that unmistakable depth, making soups, sauces, and gravies taste just so much more special. Even the pickiest eaters notice how a bowl of good soup or a poured-over gravy just POPS with this veal bone broth—you get silky texture and real-tasting results every time. Whatever the occasion, from Sunday roasts to cool-weather comfort food, families often turn to this loyal favorite that brings a nice boost to weeknight dinners or big holiday gatherings. The collagen-rich quality is a little hidden bonus, giving body and smoothness, yet the real magic is in those classic, homey flavors families expect from reliable gourmet stock. Pretty much every home cook loves how this old-school veal stock does the heavy lifting to make French cuisine at home—without fancy steps or fuss.

Busy days or special meals, cooking with veal stock means dependable results that taste absolutely DELICIOUS—grandma-level GOOD. Reliable for so many recipes, it’s a natural go-to for comforting beef stew, a velvety sauce, or even lighter refreshing soups since it blends into whatever you’re making and just works, plain and simple. Kids like the soft texture and grown-ups appreciate the deep flavor, so there’s really something for everyone when this veal stock preparation is on hand. Works great poured over veggies or meats (especially for adding a tasty twist to leftovers), and usually brings lots of great compliments at family tables...plus it freezes nicely for later, which busy families always need. In the world of French cuisine essentials, having homemade veal stock around means meals that just taste better—homemade, special, and made for sharing. If your weeknight dinner or celebration needs that extra touch, this classic veal bone broth gives you an easy but special edge for consistently good meals every time.

INGREDIENTS
Ingredients for about 8 cups of light stock
Veal 4.4 lbs (2 kg)
Celery 1 cup (100 g)
Onions 0.7 cup (100 g)
Carrots 3.5 oz (100 g)
Leeks 1.1 cups (100 g)
Water 17 cups (4 l)
Parsley 1 tuft
Thyme 1 sprig
Bay leaves 2 leaves
Ground white pepper 4
Garlic 2 cloves
Preparation

How to prepare Veal Light Stock

Wash the bones thoroughly under running water, then place them in a large pot with the veal trimmings, fill with cold water until everything is covered, cover with a lid, and bring to a boil.

Let it boil for 5 minutes, then drain the liquid and wash the bones first with hot water and then with cold water: at this point, place everything back in the pot with cold water and bring to a boil again.
Boil for an hour, skimming and removing fat from the surface often.

In the meantime, clean all the vegetables and cut them into pieces, then after an hour of cooking, immerse all the ingredients in the stock and continue cooking for another hour.

Once cooking is complete, turn off the heat, let it rest for 15-20 minutes, and then strain everything through a sieve.

Advice

For this preparation, you can purchase pieces of foot, bones derived from the veal rack, and pieces of tail from the butcher.

The bones, instead of being blanched, can be degreased in the oven by placing them in a baking tray for 5 minutes at 392°F; you will then need to remove them from the oven, remove the excess fat, and continue preparing the white stock according to the recipe.

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