Title: White Veal Stock
Categories: May 1990
Yield: 1 servings

2 lb Meaty veal knuckles; sawed
-into 2-inch
; pieces
1 lg Onion stuck with 2 cloves
2 Leeks; halved lengthwise
; and washed well
1 Carrot
1 Rib celery; halved
1 ts Salt
A cheesecloth bag containing
-4 parsley; 1/2 teaspoon
-dried
; sprigs, thyme,and 1 bay
; leaf
1 lb Chicken giblets; (excluding
-the
; livers), chopped,
; or thechopped
; carcass of a raw or
; cooked chicken

In a kettle cover the veal knuckles with 12 cups cold water, bring the
water to a boil, and skim the froth. Add 1/2 cup cold water, bring the
stock to a simmer, and skim any froth. Add the onion, the leeks, the
carrot, the celery, the salt, and the cheesecloth bag and simmer the stock,
skimming the froth, for 4 hours. Add the giblets and simmer the stock,
skimming the froth and adding boiling water if necessary to keep the
ingredients barely covered, for 2 hours more. Strain the stock through a
fine sieve set over a bowl, pressing hard on the solids, and let it cool.
Chill the stock and remove the fat. The stock keeps, covered and chilled,
for 1 week if it is brought to a boil every 2 days and then allowed to cool
to warm, uncovered, before being chilled again, and keeps, frozen, for 3
months.

Makes about 6 cups.

Gourmet May 1990

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