Veal stock

By Chef
Premium
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients

Instructions

Rinse the veal bones well under cold running water and place them in a medium-size stockpot. Add water; there should be twice the amount as water to the amount of bones.

Slowly bring the water to a simmer; carefully skimming away with a ladle any fat and impurities that rise to the surface.

This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Eric Ripert