{"id":65145,"date":"2026-11-09T13:20:39","date_gmt":"2026-11-09T18:20:39","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/?post_type=recipe&#038;p=65145"},"modified":"2026-11-09T13:21:53","modified_gmt":"2026-11-09T18:21:53","slug":"veal-stock-recipe","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/veal-stock-recipe\/","title":{"rendered":"Veal Stock Recipe (Brown Stock)"},"content":{"rendered":"<h3>\ud83d\udd25 The secret behind all your brown sauces!<\/h3>\n<p>Your pepper sauce, your demi-glace, your poutine gravy, your braises: with homemade veal stock, they jump up a serious notch! Well-roasted bones, caramelized vegetables, six hours of slow, gentle simmering. One taste and you get it right away. This is THE base.<\/p>\n<h3>\ud83c\udfe1 A real Sunday project<\/h3>\n<p>It takes the whole day, but you&#8217;re not doing much. The bones roast, it simmers on its own, and your house smells amazing from morning to night. If you&#8217;ve got a free day and room in your freezer, make your veal stock, your chicken stock and your beef stock all at once.<\/p>\n<h3>\ud83e\uddc2 Unsalted, on purpose<\/h3>\n<p>Store-bought stock is good, but it&#8217;s really salty. Yours, you don&#8217;t salt: you decide on the seasoning, at the end. The day you want to treat yourself to real slow food, this is the one you pull out of the freezer.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Veal stock recipe: roasted veal bones and vegetables simmered low and slow for hours. The base for your brown sauces and demi-glace.<\/p>\n","protected":false},"featured_media":65142,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"veal stock recipe","_yoast_wpseo_title":"Veal Stock Recipe (Brown Stock)","_yoast_wpseo_metadesc":"Veal stock recipe: roasted veal bones and vegetables simmered low and slow for hours. 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