Make Veal White Stock, Fond de Veau Blanc or Veal Brown Stock, Fond de Veau Brun
A veal stock is made for special sauces such as a white velouté sauce or a special soup and is found in most chef's kitchens in France. Why veal is chosen is because it contains more gelatin than beef bones which results in a stock with more body. It is easy to make at home and has a lovely mild flavor with good body.
Why would you want to make your own stock? Well, the main reason is that it will be by far the best tasting stock for your recipes that call for stock over canned, bouillon cubes, or packet stocks.
Instant broths like those made to be convenient from the grocery stores are fine, because they are far quicker to obtain and less fuss to make.
But, they will never bring the excellent results that homemade broth does.
If you find that it is too time consuming, just collect the ingredients, bones and meat scraps, and freeze them until you have enough to make a big batch of stock.
Then once you have made your stock, you will have enough to freeze for a quick grab when you need it.
Other Types Of Stock To Make
- Make delicious Chicken Stock or Turkey Stock with the same recipe.
- Learn how to make tasty Beef Stock.