White Veal Stock (Fond Blanc De Veau)

Name: White Veal Stock (Fond Blanc De Veau)
Total time: 45 min
Yield: 12 servings
Ingredients: 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, skinless; 2 ounces italian parsley; 1 ounce fresh thyme; 2 bay leaves; 1/2 teaspoon whole peppercorns

White Veal Stock (Fond Blanc De Veau) might be a good recipe to expand your side dish recipe box. This gluten free, dairy free, paleolithic, and primal recipe serves 12 and costs $3.04 per serving.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

55 kcal

Calories

1 g

Protein

0 g

Fat

13 g

Carbs

Ingredients

For 12 servings

Instructions

1
Rinse veal bones/meat with cold water and place in a 20 quart stockpot. If you have smaller pots, just split the recipe into two batches. Fill the pot with cold water, with twice as much water as there are bones. Slowly bring to a simmer, and gently move bones around occasionally.
2
Let simmer for about 3 minutes. As the bones are simmering, blood, granular particles and other impurities should rise to the top, forming a brownish-grey scum. After 2-3 minutes, remove from heat, and quickly drain and thoroughly rinse the bones while they are still hot. Rinse and clean the stockpot.