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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Veal Stock


4 pounds veal bones

1 gallon cold water

1 pound yellow onion, cut into large pieces

3/4 pound carrots, peeled and cut into large pieces

1/2 pound celery, cleaned and cut into large pieces

3 bay leaves

1/2 bunch fresh parsley

4–6 sprigs of fresh thyme

3 peeled garlic cloves, smashed

1/2 tablespoon cracked black peppercorns


Rinse the veal bones under cold water 4–5 minutes. Place bones in a large stockpot, and cover with the cold water. Place over low medium heat and slowly bring to a simmer.

Using a ladle, skim off any foam that floats to the top and allow stock to come to a very slow simmer with tiny little bubbles gently rising to the surface. Once temperature is reached, and most of the foam has been skimmed, set a timer for 6 hours. Watch carefully and add more water to stock as it cooks.

After 6 hours, skim the stock to remove fat and scum, and then add the remaining ingredients. Top off the stock with water again and let it cook for 12–14 hours. Periodically, check stock to make sure the heat is keeping the stock at a steady slow simmer.

When the timer goes off, turn off heat. Strain the stock and discard all bones and vegetables. Fill sink with heavily iced water and place the container of stock in the ice bath to cool as quickly as possible. Once stock is completely cooled, remove any fat from the surface.

Yield: 3 quarts

When demi glace is needed, simply reduce the finished veal stock by 50 percent.

(In restaurants, veal stocks are cooked 24–36 hours.)

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