By: Chef Kendra and Chef Yossel
Prairie Street Prime Resident Chef
Chef Kendra and Chef Yossel cook up a Classic White Veal Stock made using the bones from Prairie Street Co’s Veal Breast Pocket - Bone In.
Learn How to Make a Classic White Veal Stock
Print or Download Full Recipe
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MAKE THIS RECIPE
STEP-BY-STEP
INGREDIENTS
YOU’LL NEED -
Prairie Street Co Veal Breast Pocket - Bone In, bones removed
1 leek, washed and cut in half
2 carrots, peeled and cut in half
1 small white onion, halved
2 celery ribs, halved
1 shallot, halved
1 garlic bulb, sliced in half
1 teaspoon black peppercorns
1 bundle of fresh herbs like rosemary, thyme, and oregano
Preparation
Clean your bones by boiling them in water. Discard the water and rinse the bones.
Cook
Fill a large stock pot ¾ of the way with fresh, clean water and place it on a medium to low flame. Add your cleaned bones to the stock pot and along with the rest of the ingredients.
Bring everything in the stock pot up to a soft boil for about 5 minutes and then reduce to a simmer for 4 to 5 hours.
When finished, let cool before handling.
Plating
Before using your white veal stock in other recipes, freezing, or sipping as is, strain and discard the bones and veggies so the broth is clear.
Bete’avon!
