Veal Stock

Veal stock is a rich, savory liquid made by simmering veal bones, mirepoix (onion, carrot, celery), and aromatics for many hours. It serves as a foundational ingredient in classic French cuisine, providing a deep, gelatinous base for sauces, soups, and stews. Unlike chicken or beef stock, it is prized for its delicate yet robust flavor and high collagen content.

🍽️ Nutrition at a glance

Veal stock is very low in carbohydrates and fat, with a modest amount of protein derived from the collagen in the bones. It is an excellent source of minerals like potassium and phosphorus, and a single cup contains roughly 30-50 calories.

Nutrition breakdown

Calories	40 kcal
Protein	5 g
Carbs	1 g
Fat	1 g
Fiber	0 g
Sugar	0.5 g
Sodium	450 mg
Potassium	350 mg
Phosphorus	120 mg
Magnesium	15 mg
Calcium	20 mg
Iron	0.5 mg
Zinc	0.8 mg
Vitamin B12	0.2 mcg
Selenium	2 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

When chilled, high-quality veal stock will set into a firm jelly due to its high gelatin content, a hallmark of a well-made stock. In classical French cooking, it is often reduced to create a 'glace de veau,' a concentrated, syrupy essence that adds immense depth and body to dishes.