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White Stock

chef.gonzalo's picture
  Veal knuckle 4 Pound, cut up
  Celery stalks with leaves 2 , cut up
  Carrots 2 Medium, cut up
  Salt 1 Tablespoon
  Onion 1 Large, quartered
  Whole cloves 4
  Parsley sprigs 2
  Garlic 1 Clove (5 gm), halved
  Bay leaf 1 Small
  Crushed dried thyme 1 Teaspoon

1. In stockpot place veal, celery, carrots, 10 cups water and salt; stud each onion quarter with a clove and add to the pot.
2. Place parsley, garlic, bay leaf, and thyme on an 8-inch square of cheesecloth; bring up edges and tie with thread and add to pot; cover and simmer 5 hours.
3. Remove and discard the cheesecloth and veal; discard.
4. Line 2 layers of cheesecloth and strain the stock through it.
5. Clarify the stock and skim off the excess fat with a metal spoon, or chill the stock and remove the solidified fat before using.

6. Stock can be used to make soup, stew, roast and even rice as it has a marvelous taste and aroma.

Always use cold water to make stock because in cold water, certain proteins, notably albumin, will dissolve. And albumin helps clarify a stock and gives a clearer stock.

Recipe Summary

Difficulty Level: 
Slow Cooked
Cook Time: 
300 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3177 Calories from Fat 1499

% Daily Value*

Total Fat 168 g257.9%

Saturated Fat 70.8 g353.9%

Trans Fat 0 g

Cholesterol 1440 mg480%

Sodium 7523.1 mg313.5%

Total Carbohydrates 50 g16.7%

Dietary Fiber 12.7 g50.9%

Sugars 20.6 g

Protein 342 g684.6%

Vitamin A 423.9% Vitamin C 68.9%

Calcium 58.6% Iron 45.4%

*Based on a 2000 Calorie diet

White Stock Recipe