Beef Veal and Chicken Stock with Leeks

Introduction

This mixed stock uses beef shin bones, marrow bones, short ribs, veal shank, and chicken carcasses for a broth with body from collagen and a clean savory edge from leeks, parsley, thyme, and bay. The 6 to 8 hour simmer gives you a concentrated base for soups, braises, and sauces. You can keep it pale as a white stock or roast the bones and vegetables for a darker brown version.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 7 hours 15 minutes to 10 hours 15 minutes
• Total Time: 7 hours 35 minutes to 10 hours 35 minutes
• Servings: 20

Ingredients

• 3 lb beef shin bones, sawn into 2-inch lengths
• 3 lb beef marrow bones, sawn into 2-inch lengths
• 2 lb beef short ribs, sawn into 2-inch lengths
• 2 lb veal shank, sawn into 2-inch lengths
• 1 lb chicken carcasses
• ½ lb onions, cut into medium dice
• 2 leeks, including green part, trimmed and thoroughly washed to remove all sand
• 2 oz carrots, peeled and cut into medium dice

Bouquet garni

• 6 fresh parsley sprigs with stems
• 2 fresh thyme sprigs or ½ tsp dried thyme
• 1 bay leaf
• ½ tsp whole black peppercorns
• 1 tsp salt

Instructions

White stock (fond blanc)

1. Place all the meat and bones in a stock pot and enough water to cover the solids by 2 inches.
2. Bring to a simmer over medium heat, skimming off foam and scum as it rises to the surface.
3. Reduce the heat and simmer uncovered and undisturbed for 30 minutes. Do not let it boil.
4. Skim if necessary and add the vegetables, bouquet garni, and salt.
5. Stir, partially cover, and simmer for 6 to 8 hours.
6. Using tongs or a spider, remove the bones and discard them.
7. Strain the stock into another container and discard the vegetables.
8. Now strain the stock back into the rinsed stock pot through a double layer of dampened cheesecloth.
9. Set the pot in a sink of cold water to cool rapidly then put it into the refrigerator to chill.
10. Remove from the refrigerator, lift the layer of solidified fat off, and discard the fat.
11. Divide the stock into suitably-sized portions and freeze.

Brown stock (fond brun)

1. Brown the bones in the oven at 400°F, turning from time to time and being careful not to burn them.
2. Remove the bones form the oven and place them in the stock pot.
3. Place the baking pan on the stove top and brown the onions and carrots in the pan, adding some oil or fat if necessary. Add them to the stock pot.
4. Deglaze the pan with some water, and add it to the stockpot.
5. Continue as per the white stock recipe above.

Variations

• Use the brown stock method instead of the white stock method if you want a darker stock with more roasted depth and less delicate aroma.
• Replace the 1 lb chicken carcasses with 1 lb more beef short ribs for a stock that tastes beefier and slightly heavier.
• Increase the 2 leeks to 3 and reduce the ½ lb onions slightly if you want a more pronounced allium sweetness without making the stock sharp.
• Leave out the 1 tsp salt if you plan to reduce the stock later for sauces; that gives you more control over the final seasoning.

Tips for Success

• Wash the leeks thoroughly, including the green part, because trapped sand will end up in the stock if you rush that step.
• Keep the pot at a bare simmer after it comes up to temperature; a boil will make the stock cloudy and greasy.
• Skim aggressively during the first 30 minutes, when most of the foam and scum rise to the surface.
• For brown stock, stop roasting the bones once they are well browned but not black; burnt spots will make the stock bitter.
• Cool the strained stock quickly in a sink of cold water before refrigerating so it moves through the unsafe temperature range faster.

Storage and Reheating

Store the stock in airtight containers or freezer-safe deli containers. It keeps in the fridge for up to 4 days and in the freezer for up to 6 months.

Reheat on the stovetop over medium heat until simmering, or microwave smaller portions in a covered container until hot. If frozen, thaw overnight in the fridge or reheat gently from frozen over low heat.

FAQ

What is the difference between the white stock and brown stock versions?

White stock stays cleaner, lighter, and more neutral. Brown stock is darker and has a deeper roasted flavor from browning the bones and vegetables first.

Do you need all the different bones and meats?

No, but the mix matters. If you leave out the veal shank, replace it with more beef shin bones or short ribs; the stock will be a little less silky.

Why should the stock not boil?

Boiling emulsifies fat and impurities into the liquid, which makes the stock cloudy and muddier in flavor. A gentle simmer gives you a clearer result.

Do you need the cheesecloth for the final straining?

A fine-mesh strainer is enough for everyday cooking. The dampened cheesecloth gives you a clearer stock, which matters more if you want a cleaner-looking soup or sauce.