Heather Posted December 3, 2007 Share Posted December 3, 2007 Wagshals has 12 lbs. of bones waiting for me to pick up today. Veal stock is a twice a year project, and I hoard it for those time when chicken, or another flavor, can't be substituted. It used to be a brown stock (roasted bones) but now I use Keller's recipe for a white stock. There's a discussion going on here about Michael Ruhlman's new book, and whether the home cook should bother making veal stock. I'm curious if anyone else on donrockwell.com makes their own. Link to comment Share on other sites More sharing options...
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