White Veal Stock

Yield:     50 Liters

Ingredients:

40           Kg           Veal bones, cut into 3-inch lengths

60           Liter       Cold water

4,5          Kg           White Mirepoix, 2 kg onions peeled, 1.5 kg Leek, white part, 1 kg Celery stalk including leaves

15           g              Thyme, dry

25           g              Parsley stems

5              pcs         Bay leaf, dry

15           g              Peppercorns, crushed

Salt, to taste

Method of Preparation:

• Cut the veal bones into 3-inch lengths and rinse the bones in cold water; blanch them if they are frozen (see below).
• Place veal bones into a large stockpot or tilting pan.

• Cover with fresh cold water. Bring slowly to a boil over a medium-high heat and reduce to a simmer.
• Skim the surface, as necessary.
• Add onions, leek, celery, parsley stems and spices (dry thyme, dry bay leaves, whole cloves and crushed peppercorn).
• Simmer the stock for 5 hours. Remove scum as it accumulates.
• Season to taste (salt).
• Skim, strain trough a cloth, cool and store properly. 

Note about Blanching Bones: (only when frozen)

Place the frozen bones/carcasses in a Stockpot or tilting pan. Cover them with cold water. Bring the water to a slow boil. Skim the surface as necessary. Once a full boil has been reached, drain the bones through a sieve or allow the water to drain through a spigot. Discard this water.  Rinse the bones thoroughly to remove any debris or scum.