Veal stock
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes about 1 litre
Skip to ingredients
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- about 2 kg vealbones, roughly chopped (get your butcher to do this)
- 1 onionchopped
- 2 carrotschopped
- 2 sticks celerychopped
- 2 bay leaves
- 2 big sprigs fresh thyme
- small bunch parsley
- 1 tsp peppercorn
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Put everything into a large saucepan and cover with 3 litres of cold water. Bring slowly to the boil, then reduce to a simmer and cook for 45 mins-1 hr or until the liquid reduces by two-thirds to around 1 litre. Cool for 10 mins, then strain into a jug and cool. The stock can be made ahead and chilled or frozen for up to 1 month.
