{"id":4358,"date":"2023-11-07T22:17:44","date_gmt":"2023-11-07T12:17:44","guid":{"rendered":"https:\/\/chefspencil.com\/?post_type=recipe&p=4358"},"modified":"2024-07-01T23:49:23","modified_gmt":"2024-07-01T13:49:23","slug":"thick-veal-stock","status":"publish","type":"post","link":"https:\/\/www.chefspencil.com\/thick-veal-stock\/","title":{"rendered":"Thick Veal\/Beef Stock"},"content":{"rendered":"\n

With this base stock you can make virtually any dark sauce you need.<\/p>\n\n\n\n

One of the nicest things about dining out in restaurants is experiencing foods you can\u2019t make at home. Having said that, it doesn\u2019t have to be that way. <\/p>\n\n\n\n

During their first year of training all young chefs are taught how to make perfect stocks, stocks from which they are later taught to make virtually every sauce possible. <\/p>\n\n\n\n

Once you learn how to make the perfect stock, be it veal, beef, fish<\/a> or chicken stock<\/a>, all those delicious restaurant sauces that make the meal worth paying top dollar for will be well within your reach.<\/p>\n\n\n\n

Enjoy this delicious veal\/beef stock recipe which can be made with either veal or beef bones.<\/p>\n\n\n

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\"Thick<\/div>\n<\/div>\n

Thick Veal\/Beef Stock<\/h2>\n
<\/div>\n\"\"<\/span>Paul Hegeman<\/span><\/span>\n
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With this base stock you can make virtually any dark sauce you need.<\/span><\/div>\n
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