SNS 001| Classic Roasted Veal Stock

In SCS 2| Stocks Part 1, we went through the science and technique of making a veal stock. This video will take you through the step by step process of how we make our fire roasted veal stock at Stella. If you're like most people and don't have a wood-fire oven, worry not. This technique can easily be accomplished with any oven that can reach 500°F/260°C.

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There are 10 Comments

judylaverty's picture

Hi Jacob:  Can one do a remiage after making chicken stock?  Thanks and hope to see you soon!  Judy

jacob burton's picture

Hi Judy,


Some chefs will do a remiage with chicken bones but I don't find it that necessary. With veal bones, there is still a lot of collagen left over after even 12 hours of simmering. Making a veal remiage will extract more collagen that can then be used later to reinforce a veal stock during the reduction process. Since chicken bones aren't as dense, most of the collagen and flavor will be extracted after 6-8 hours of simmering.

tony's picture

Hi Chef ,

i want to reduce my roasted veal stock to make Demi glace and also i want to store it . So i begin by reinforcing and reducing it , after that i store it . Or i start by storing it and every time i want to use , i turn it to Demi glace by reducing and finally i use it .


jacob burton's picture

The method that I use is I reinforce and reduce and then store. That way it takes up less space.

tony's picture

Thanks Chef

C-brook's picture

Hi Jacob,

Really appreciate your podcasts and videos. They have been vey helpful to me.

I would really love to make veal stock, but I am challenged with acquiring veal bones. I live in Austin, TX and have some great grocery stores here, but I am getting dead-ended on my search. Do you have any suggestions on where I can get my hands on these?



mikee's picture

Hello Chef Jacob! I find this site really helpful for me as a culinary student. May I know what is the proper ratio of water:bones:mirepoix..I watched all your videos and noted the ratio of bones to mirepoix is 5:1 (if I remembered it correctly). However, I can't find a video about the ratio of water to bones and mirepoix. Thank you Sir! smiley

jacob burton's picture

Don't worry too much about the ratio of water. Just add enough cold water to cover the bones by about three inches and let 'er rip. Let me know if you have any more questions, and good luck in culinary school.

Leif O's picture

This is very late in the game, but how would you compare making stock traditional VS pressure cooker.  For a home cook, the pressure cooker is much easier.

Are you familiar with the Ariake Japanese brand stocks and broths?  I find them very good for being "store bought".  I buy them from restaurant suply stores here in France but I think they are available in the USA as well, and off course much easier and cost effective as well, and they do not have salt added so you can regulate yourself.



jacob burton's picture

I love pressure cooking stocks. Great flavor, very convenient. I do most my stocks in the pressure cooker for 90 minutes.

Haven't heard of the Ariake stocks, but I have nothing against store bought stocks in general. It's important to know the limitations of store bought stocks however, which as you alluded to is the addition of salt and lack of gelatin.

If you can find a good no-salt stock like you mentioned, you can always add some powdered gelatin to the stock in a pinch.