White Stock

Oxmoor House
about 3 cups


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2 1/2 pounds meaty veal knuckles
1/2 pound lean veal, cut into small cubes
5 cups water
1/2 small onion
1 stalk celery, cut into pieces
1 small bay leaf
5 whole peppercorns
1 1/2 teaspoons salt


Combine all ingredients in a large stock pot. Place over medium heat, and bring to a boil. Reduce heat to low; cover and simmer 5 hours. Skim surface frequently with a flat ladle to remove grayish scum. Remove from heat, and set aside to cool.

Strain stock into a bowl; discard meat, vegetables, and whole spices. Cover and refrigerate stock. Carefully lift off and discard solidified fat from top of stock. Strain stock through several layers of damp cheesecloth to remove any excess sediment, if desired. Use White Stock as a foundation for other soups and stews.

Created date

February 2010