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White Veal Stock (Fond Blanc De Veau)

This recipe outlines the process for creating a classic white veal stock (Fond Blanc de Veau). It involves simmering veal bones and aromatic vegetables for several hours to extract rich flavor, yielding a foundational liquid perfect for soups, sauces, and braises.
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Course lunch/dinner
Cuisine American
Servings 2 people
Calories 234.2 kcal

Equipment

  • 1 Large Stock Pot Minimum 12-quart capacity
  • 1 Skimmer or Ladle For removing impurities
  • 1 Fine-mesh Sieve Or use cheesecloth lined sieve
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • Water
  • 10 pounds meaty veal bones shank, back, neck, knuckle
  • 3 cups roughly chopped carrots or parsnips
  • 3 cups roughly chopped leeks white and light parts only
  • 2 cups roughly chopped yellow onions
  • 1 cup roughly chopped celery
  • 1 whole bulb garlic halved & broken, skin removed
  • 2 ounces italian parsley
  • 1 ounce fresh thyme
  • 2 bay leaves
  • 1/2 teaspoon whole peppercorns

Instructions
 

  • Rinse the veal bones under cold running water to remove any bone dust or surface impurities.
  • Place the rinsed bones in a large stock pot and cover generously with cold water.
  • Bring the water slowly to a bare simmer over medium heat.
  • As the stock heats, scum and impurities will rise to the surface; carefully skim these off using a skimmer or ladle.
  • Continue skimming until the stock is relatively clear.
  • Add the roughly chopped carrots (or parsnips), leeks, onions, celery, halved garlic bulb, parsley, thyme, bay leaves, and peppercorns to the pot.
  • Return the stock to a gentle simmer and cook for 4 to 6 hours, continuing to skim as needed.
  • Once the simmering is complete, carefully strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container.
  • Discard the bones and vegetables.
  • Cool the stock rapidly, then refrigerate. Once cold, remove any solidified fat from the surface before storing or using.

Notes

Start with cold water to help extract impurities more effectively. Bring the stock to a bare simmer; never boil aggressively, as this emulsifies fats and makes the stock cloudy. Skim impurities frequently, especially in the first hour of simmering, to ensure a clean, clear result. Avoid salting the stock, as it reduces in volume and the salt level will concentrate; salt dishes when using the stock. Cool the finished stock quickly and completely before storing.