The queen of all the team

This is our last stock, before we move on to broths and soups, so if you want to learn to make consomme, fish stocks, clam stocks, or veggie stocks pick up a copy of the book for yourself.

Tonight we're working with veal stock. I know I've told you all that a good stock should turn to jelly after it cools because of the collagen released from the bones. Well my helpful science factoid I learned yesterday is that younger bones release more collagen, which is why a lot of chefs prefer veal stock. So I thought I'd share with you a picture of the cooling stock so you can see it beginning to turn into a solid.

Tonight's tip #2 involves the storage of stocks. If you're going to keep the stock in the fridge you're going to want to boil it every couple days so it doesn't go bad.

Tip #3 - The recipe calls for veal knuckle bones. Even my butcher looked at me like I was on the insane side of life when I asked for these. Apparently they don't carry veal knuckles. I ended up going to my fancy schmancy neighborhood supermarket - the one with the player grande piano in the produce department and picked up a couple of veal shanks. These are fantastic for making oso bucco, and then you can use the leftover bones for the stock.

Tip #4 - Even though veal comes from the same animal as beef, veal stock is much more similar to chicken stock. They're both "white stocks" as opposed to beef which is a "brown stock." And veal stock serves as an excellent substitution for chicken stock, if you're looking for something a little more flavorful.

Veal Stock (From The Fannie Farmer Cookbook)

• 4lb veal knuckle bone, cut into pieces
• 1-2 lbs lean veal
• 1 onion, sliced
• 3 stalks celery, sliced
• 2 carrots, sliced
• 1 bay leaf
• pinch of dried thyme
• 2 cloves
• 6 crushed peppercorns
• salt

1. Put all ingredients except salt in stockpot with 3 quarts of cold water and let them soak for up to an hour.
2. Bring them slowly to a boil, reduce the heat, and simmer gently, partially covered for 4-5 hours, skimming any scum from the surface for the first thirty minutes or so of cooking.
3. Salt carefully to taste at the end of cooking.
4. Strain and cool, uncovered.