Veal Stock
This chicken builds veal shank, cut into pieces, veal shin and marrow bones and chicken carcass into a crowd-pleasing meal you can have ready in about 70 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Preheat the oven to 425 degrees F, spread the veal shank, bones, and chicken carcass in a roasting pan, and roast for about 45 minutes until deeply browned, turning once.
- Add the onions, carrots, and celery to the pan, brush the bones with tomato paste, and roast another 20 minutes until the vegetables are caramelized.
- Transfer everything to a large stockpot, then pour a little water into the roasting pan and scrape up the browned bits, adding that liquid to the pot.
- Add the garlic, bay leaves, peppercorns, and thyme, then pour in the water until the bones are fully covered.
- Bring slowly to a bare simmer over medium heat, skimming off any foam and fat that rises to the surface during the first 30 minutes.
- Maintain a gentle simmer, uncovered, for 6 to 8 hours, topping up with water as needed to keep the bones submerged.
- Strain the stock through a fine sieve, discard the solids, and cool quickly; refrigerate, then lift off the solidified fat before using or freezing.
You'll use: Oven Β· Pan Β· Large pot Β· Saucepan
Tips & common questions
How long does Veal Stock take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Veal Stock is an original recipe developed in-house by Consomee. Photo: Veal chart - wholesale and retail cuts of veal - United States - American - National Live Stock and Meat Board - 1927 Chicago 04.jpg (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.