Veal Stock

Veal stock is a concentrated broth made by slowly simmering veal bones, sometimes roasted beforehand, with root vegetables and herbs. It is a cornerstone of classic French cuisine, used for preparing sauces, reductions and glazes. Unlike regular broth, it is cooked longer and has a more intense flavour and richer body due to high collagen content. When cooled, it sets into a firm jelly. It keeps in the refrigerator for four to five days or can be frozen in portions for several months.