Imagine a stock so rich and flavorful that it elevates any dish it touches. Welcome to the world of Veal Double Stock recipe. Culinary enthusiasts swear by it. World-renowned chefs guard their secrets.

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Its depth and complexity can transform a simple stew into a culinary masterpiece. Crafted meticulously, this stock captures the essence of gourmet cooking. Every spoonful whispers tales of tradition and expertise.

Are you aspiring to bring fine dining to your kitchen? Start with this recipe. Dive into the symphony of flavors, and watch your dishes sing! The journey to unparalleled taste begins here. Ready to impress? Let’s begin.

What Is Veal Double Stock Recipe?

Veal Double Stock is a rich, intensified broth made by simmering veal bones twice. First, bones are roasted and then simmered in water with aromatic vegetables to make the initial stock.

This primary broth is strained, bones are returned to the pot, fresh water is added, and it’s simmered again. The result? A concentrated, deeply flavorful stock perfect for sauces, soups, and risotto. Its luxurious depth sets apart gourmet dishes from the ordinary. It’s the secret weapon in high-end culinary creations.

History Of Veal Double Stock Recipe

Originating in classic French cuisine, the Veal Double Stock traces back to legendary chefs of old Parisian kitchens. They sought intensified flavors, aiming for unparalleled depth in their sauces and stews.

They discovered a method to extract every ounce of flavor by simmering veal bones not once but twice. This technique quickly became a cornerstone in fine dining establishments.

Over the years, its popularity spread across Europe, making it a revered secret in gourmet dishes worldwide. The double stock legacy lives on, an epitome of culinary refinement.

Interesting Facts About The Veal Double Stock Recipe

Two-Step Process: Unlike other stocks, veal double stock involves a unique two-step simmering method, intensifying its flavors.
Golden Standard: Many Michelin-starred restaurants consider it the gold standard for stocks.
Collagen Boost: The prolonged simmering extracts collagen from veal bones, which gives the stock its luxurious, gelatinous consistency.
Aromatic Trio: Traditionally, the holy trinity of onion, carrot, and celery, known as mirepoix, is crucial for its depth of flavor.
Less Salt: The richness means less salt is required for seasoning, making it a healthier choice.

What Makes The Veal Double Stock Recipe Special?

Intensity: Its two-step simmering process concentrates flavors, achieving unparalleled depth.
Texture: Extracted collagen gives it an unmatched gelatinous, velvety consistency.
Tradition: Rooted in classic French cuisine, its preparation is steeped in culinary history.
Aromatic Foundation: The use of mirepoix ensures a harmonious blend of flavors in every batch.
Gourmet Appeal: Esteemed by Michelin-starred chefs, it’s a cornerstone in high-end cooking.

Ingredient List

Ingredient	Quantity
Veal knucklebones	5 pounds
Calf’s foot (whole or pieces)	1 whole or several pieces (optional)
Vinegar	½ cup
Classic Veal Stock	About 4 quarts
Meaty bones (short ribs and shanks)	About 2 pounds (preferably veal)
Onions (coarsely chopped, skin on/off)	3
Carrots (peeled and coarsely chopped)	3
Celery sticks (coarsely chopped)	3
Bouquet garni (parsley, thyme, bay leaf)	1 (tied together with kitchen string)
Whole black/white/green peppercorns (crushed)	1 tablespoon

Ingredient Tips

Bones: Ensure veal knucklebones are fresh; this ensures maximum flavor and gelatin extraction.
Calf’s Foot: This is a gelatin-rich ingredient; adding it boosts the stock’s body and texture.
Vinegar: Helps extract minerals from the bones; apple cider vinegar can be an aromatic substitute.
Classic Veal Stock: Always start with cold stock to maintain clarity.
Meaty Bones: If veal isn’t accessible, beef is acceptable, but veal provides a milder flavor profile.

Can You Vary The Recipe With Other Ingredients?

Keto/Paleo/Whole30: Stick to the base recipe, ensuring that the classic veal stock used is free from additives or thickeners. Opt for grass-fed veal or beef bones.
Gluten-Free: The base recipe is naturally gluten-free. However, always ensure that any store-bought ingredients, like stock or vinegar, don’t contain hidden gluten sources.
Vegetarian/Vegan: Substitute veal and meaty bones with a medley of umami-rich vegetables like mushrooms, seaweed, and tomatoes. Instead of gelatin from bones, agar-agar or kelp noodles can be used to mimic the gelatinous texture. Remember, while the flavor will be different, the idea is to capture depth and complexity.

Recipe Directions

Preheat the oven to 350°F.
Combine veal knucklebones, calf’s foot, vinegar, and veal stock in a stockpot. Let it stand for 30-60 minutes.
Roast meaty bones for 30 minutes, turning occasionally. Add to pot.
Deglaze the roasting pan with cold water, scraping up brown bits. Pour into the pot.
Simmer on medium, removing scum. Add vegetables, bouquet garni, and peppercorns.
Simmer on low for 6 hours, occasionally skimming and adding water as needed.
Remove bones and strain the stock. Cool, refrigerate, and use as desired.

Variations, Add-Ons, And Toppings

Herb Infusion: Add rosemary, sage, or tarragon for a fragrant twist.
Spice Kick: Introduce star anise, cloves, or a cinnamon stick for a warm undertone.
Citrusy Note: A few lemon or orange zest strips can offer a refreshing hint.
Mushroom Depth: Add dried porcini or shiitake mushrooms for an earthy richness.
Tomato Twist: A spoonful of tomato paste or a few sun-dried tomatoes can add a tangy depth.
Garlic Boost: Throw in whole roasted garlic cloves for an aromatic punch.

Scaling The Recipe

Proportions: Maintain ingredient ratios. If doubling, use twice the bones, vegetables, and aromatics. Halving? Use half.
Stockpot Size: Ensure your pot size accommodates the scaled amount. You need space for water to cover bones adequately.
Cooking Time: While scaling up might need longer initial boiling, the simmering time remains relatively consistent. However, more frequent checks are crucial to ensure the bones remain submerged.
Taste Test: Scaling can affect flavor intensity. Regularly taste and adjust seasonings accordingly.

What Is Used For Garnishing?

Fresh Herbs: Parsley, cilantro, basil, and mint provide color and aroma.
Citrus Zest: Lemon, lime, or orange zest adds a burst of freshness and vibrant color.
Edible Flowers: Violets, marigolds, and pansies give a delicate touch and visual appeal.
Seeds and Nuts: Toasted sesame seeds, pine nuts, or slivered almonds introduce texture and a nutty aroma.
Spices: A sprinkle of paprika, sumac, or freshly cracked black pepper can elevate the presentation.

Can I Make Veal Double Stock Recipe In A Slow Cooker Or Instant Pot?

Slow Cooker

Extended Cooking: After the initial preparation, transfer everything to the slow cooker. Set it on “Low” and let it simmer for 12-14 hours, ensuring bones remain submerged. It’s hands-off and perfect for overnight cooking.
Gentle Simmer: Slow cookers maintain a consistent, gentle heat, making them ideal for stocks.

Instant Pot

Faster Cooking: Transfer ingredients to the Instant Pot after the initial prep. Seal the lid, set on “Manual” or “Pressure Cook” for 3 hours.
Pressure Release: Allow a natural pressure release for the best results.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

Convenience: It’s quick and accessible, ideal for impromptu cooking.
Quality: Opt for organic, low-sodium, and preservative-free varieties for better flavor and health benefits.
Versatility: Many options are available – beef, chicken, vegetable, bone broth, etc.

Homemade Broth

Flavor Control: You dictate the richness, salt content, and ingredient quality.
Nutrient-Dense: Fresh ingredients ensure maximum nutrient retention.
Economical: Utilize kitchen scraps like vegetable peelings and leftover bones.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Veal Double Stock Recipe?

Meat: Replace veal with beef, chicken, turkey, or pork bones. Each imparts its unique flavor profile.
Fish: Fish bones and heads, especially from non-oily fish like sole or snapper, create a delicate stock. Perfect for seafood dishes.
Pasta: While traditional stock doesn’t include pasta, small shapes like orzo or pastina can be added to the finished stock for soups.
Vegetables: Feel free to mix and match. Consider mushrooms for earthiness, leeks for sweetness, or bell peppers for a mild tang.

Success Tips-Tips And Tricks For Making The Recipe

Prepping

Bones: Roast them for a deeper flavor. The browning enhances richness.
Vinegar: Helps extract minerals from bones. Don’t skip!
Vegetables: Uniform chopping ensures even cooking and flavor extraction.

Cooking

Initial Boil: Skim off the scum frequently for a clearer stock.
Low and Slow: A gentle simmer extracts flavors without clouding the broth.
Water: Always keep bones submerged. Add hot water as needed.
Straining: Use a fine-mesh strainer or cheesecloth for clear stock.

Nutritional Values

The Veal Double Stock is not just a flavor powerhouse; it’s also packed with nutritional benefits. Rich in collagen, minerals, and essential amino acids, every spoonful contributes to overall health, while simultaneously adding depth to your culinary creations.

What Are Total Calories In The Veal Double Stock Recipe?

The majority is water, and that fat (which contains the most calories) can be skimmed off; A cup of Veal Double Stock might range from 20-50 calories, depending mainly on the meatiness and fat content of the bones used.

Dietary Restrictions For The Veal Double Stock Recipe

Gluten-Free: This stock is naturally gluten-free as it doesn’t contain wheat or its derivatives.
Low-Carb and Keto: Perfect for these diets, focusing on fats and proteins without added sugars or carbs.
Paleo: Fits well within the paleo parameters, emphasizing whole, unprocessed foods.
Whole30: Suitable as it’s free from sugars, alcohol, grains, and legumes.
Dairy-Free: Contains no dairy products.

Health Benefits Of The Veal Double Stock Recipe

Gut Health: Gelatin from the bones can help strengthen the gut lining and aid in digestion.
Joint Care: Contains chondroitin and glucosamine, nutrients beneficial for joint health.
Bone Strength: Rich in minerals like calcium and phosphorus, which fortify bones.
Immune Boost: Essential nutrients can support immune function.
Skin Health: Collagen promotes skin elasticity and hydration.

Nutrition Table

How Can I Make Veal Double Stock Lower In Sodium?

Skip Salt: Avoid adding salt during the cooking process. Natural flavors will shine through.
Low-Sodium Ingredients: If incorporating any canned or pre-made products, opt for low-sodium or no-salt-added versions.
Fresh Herbs: Boost flavor using fresh herbs like thyme, rosemary, and parsley, reducing the need for salt.
Vinegar & Citrus: A dash of vinegar or a squeeze of lemon can elevate flavors without salt.
Spices: Introduce spices like black pepper, bay leaves, or garlic for depth.

How Can I Make Veal Double Stock Recipe Lower In Sugar?

Limit Carrots: While adding sweetness and depth, carrots contain natural sugars. Reduce the quantity or omit.
Choose Low-Sugar Veggies: Opt for green vegetables like zucchini or green beans over sweeter ones like onions.
Avoid Sweetened Ingredients: Ensure any added ingredients, like broths or sauces, are unsweetened.
Spice Blend: Use spices like bay leaves, thyme, and black pepper to enhance flavor without added sugars.
Monitor Browning: Over-roasting can caramelize and increase sugar content; roast bones just until browned.

How To Serve Veal Double Stock Recipe In The Best Way?

Right Temperature: Serve it piping hot. Warm bowls beforehand to retain heat.
Clarify: For a pristine broth, consider clarifying the stock using egg whites.
Garnish: Sprinkle fresh herbs, like finely chopped parsley or chives, for a touch of freshness.
Accompaniments: To complement its richness, offer rustic bread or toast on the side.
Adjust Seasoning: Before serving, do a quick taste test and adjust salt or pepper if needed.

Perfect Side Dishes To Complement The Veal Double Stock Recipe

Crusty Bread: Warm, freshly baked bread to soak up the rich stock flavors.
Green Salad: A light salad with vinaigrette cuts through the stock’s richness.
Roasted Vegetables: Enhance the savory notes, especially root vegetables like carrots or parsnips.
Grilled Polenta: Offers a delightful texture contrast and absorbs the stock well.
Rice Pilaf: A mild, fluffy side that pairs seamlessly with the deep flavors of the stock.

How Long Can We Store The Stock Recipe?

Refrigeration: Once cooled to room temperature, refrigerate in airtight containers. It remains good for up to 5 days.
Freezing: Pour into freezer-safe containers, leaving some space at the top for expansion. Label with the date. The stock can be stored frozen for 4 to 6 months for optimal flavor, though it remains safe indefinitely.
Fat Cap: A layer of fat may solidify on the surface when cooled. This acts as a natural preservative, sealing in freshness. Remove before reheating.
Reheating: Always reheat thoroughly, bringing the stock to a simmer before consumption.

Can I Make Stock Recipe In Advance?

Flavor Development: Over time, the flavors meld, enhancing depth and richness.
Convenience: Prepare in bulk; you’ll have a homemade stock ready for various recipes.
Freezing: Once made, cool it down, then freeze in portioned containers. It’s a great way to have stock on hand.
Refrigeration: If using within the week, store in the fridge.
Reheat Before Use: Ensure it’s brought to a simmer before incorporating into dishes or serving.

What Can We Do With Leftovers?

Soups & Stews: The stock provides a rich base for numerous soups and hearty stews.
Sauces & Gravies: Enhance the flavor profile of various sauces and gravies.
Risotto: Use it as the liquid for cooking a creamy, savory risotto.
Braising Liquid: Perfect for braising meats and vegetables, imparting depth and moisture.
Pasta Dishes: Add to pasta sauces or as a base for noodle soups.
Freeze for Later: Pour into ice cube trays, freeze, then store in freezer bags for easy, portioned access

Special Tools And Equipment Needed

Stockpot: A large, durable stockpot is crucial. It should be deep enough to accommodate bones, vegetables, and liquids with room to spare.
Roasting Pan: For browning the meaty bones, enhancing flavor depth.
Fine-Mesh Strainer: Ensures clarity by removing fine particles when straining the stock.
Wooden Spoon: Ideal for stirring and scraping browned bits during deglazing.
Tongs & Slotted Spoon: Helps in removing bones and meat pieces from the stock.
Heatproof Bowl or Pyrex Measuring Containers: Useful when straining the stock.
Ladle: For skimming impurities and fat from the stock’s surface.
Kitchen String: For tying up the bouquet garni securely.
Freezer-safe Containers: Essential for storing leftovers, especially if freezing.
Thermometer: Optional but useful to monitor the stock’s temperature during the slow-cooking process.

Frequently Asked Questions

Is There A Significant Difference Between Veal Stock And Beef Stock In Flavor?

Indeed, there is. Veal stock typically has a more delicate, subtle flavor and a lighter color compared to beef stock. The collagen from veal bones renders a gelatinous consistency, making it highly sought after for its thickening properties in sauces and gravies.

Why Is Vinegar Added To The Veal Double Stock Recipe?

The addition of vinegar aids in the extraction of minerals from the bones during the simmering process. This not only enhances the nutritional value of the stock but also contributes to its rich, full-bodied texture.

Does The Quality Of Water Matter When Making The Stock?

Absolutely. Using filtered or purified water can prevent unwanted flavors or impurities from tap water from affecting the taste and clarity of the stock. For optimal results, it’s advised to use the purest water available.

Should I Be Concerned If My Stock Turns Jelly-Like After Cooling?

Not at all. A gelatinous consistency upon cooling indicates a successful extraction of collagen from the veal bones. This is a sign of a well-made stock. Once reheated, it will return to a liquid state.

How Can I Enhance The Umami Flavor In My Veal Double Stock?

To elevate the umami depth, consider adding ingredients such as dried mushrooms, tomato paste, or a splash of soy sauce during the cooking process. These ingredients can significantly enrich the savory undertones of the stock.

Crafting An Easy Veal Double Stock Recipe With Perfect Taste

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Recipe by Hanna Barnes Course: soup recipe

Servings

servings

Prep time

hour

Cooking time

hours

minutes

Calories

100-200

kcal

A luxurious concoction, the Veal Double Stock melds tender veal bones with aromatic herbs and vegetables. Simmered to perfection, this stock forms a gelatin-rich base, ideal for enhancing gravies, soups, and sauces, ensuring every dish resonates with deep, savory notes.

Ingredients

Veal knucklebones
Calf’s foot (whole or pieces)
Vinegar
Classic Veal Stock
Meaty bones (short ribs and shanks)
Onions (coarsely chopped, skin on/off)
Carrots (peeled and coarsely chopped)
Celery sticks (coarsely chopped)
Bouquet garni (parsley, thyme, bay leaf)
Whole black/white/green peppercorns (crushed)

STEP-BY STEP Directions

Preparation Steps
Setting the Oven: Begin by preheating your oven to a temperature of 350°F.
Stockpot Setup: Take your veal knuckle bones and the optional calf’s foot, placing them into a large stockpot. Incorporate the vinegar and the classic veal stock into the pot. Allow this mixture to stand undisturbed for a duration of 30 to 60 minutes.
Cooking
Roasting the Bones: As the stockpot mixture stands, position your meaty bones uniformly in a roasting pan. Transfer the pan to the preheated oven. Over a span of approximately 30 minutes, roast the bones. Ensure you turn them once or twice to achieve a uniformly browned texture. Once done, move these roasted bones to your stockpot.
Deglazing: Empty out the fat from your roasting pan. To this pan, introduce some cold filtered water. Set it on high heat until it reaches boiling point. As it heats, use a wooden spoon to scrape and loosen any browned remnants from the pan. Transfer this deglazed liquid to your stockpot. If the bones aren’t fully submerged, add extra water.
Initiating the Simmer: Set your stockpot over medium heat. As it heats, diligently remove any scum that surfaces. Once done, integrate the coarsely chopped onions, carrots, celery along with the bouquet garni, and crushed peppercorns to the mixture.
Extended Cooking: Adjust the heat to a low setting. Let your stock simmer gently, keeping the lid either completely off or slightly askew. This slow simmering should continue for around 6 hours. During this duration, ensure to periodically remove any scum and verify that the bones stay submerged, adding more water if necessary.
Blending and Final Touches
Straining the Stock: Once the simmering phase concludes, use tongs or a slotted spoon to extract the bones and any meaty remnants from the stock. With a fine-mesh strainer at the ready, strain your stock into either 2-quart Pyrex measuring containers or any large heat-resistant bowl.

Notes

Opt for organic, grass-fed veal bones for best results.
A prolonged, slow simmer extracts maximum nutrients and flavor.
Always cool the stock before storing it to enhance its lifespan.
It’s normal for the stock to have a jelly-like consistency when cooled; this indicates a high collagen content.
If the stock is too concentrated, it can be diluted with water during its use in recipes.

Author
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Hanna Barnes

Hey everyone, my name is Hanna, and I am a writer here at Soup Chick! I came across Lana’s website a few years back, and it reignited my love for making homemade broths and soups that wouldn’t break the bank, and would help me get all of my veggies in!

Here at SoupChick.com, I can offer you a range of different recipes to try, from basic broths, to making your own slow cooker chicken tortilla soup (trust me on this one- it is divine).

I hope that you enjoy making your own as much as I love finding new recipes for you!