Bones

Make All Natural stock with Le Québécois bones. They are packed in 30 lb. cases, which is more appropriate for independent food service operators. An Al l Natural stock can be made from mixed or marrow bones, but marrow bones are recommended because the high amount of marrow flavors and thickens the stock.

Marrow Bones

Marrow bones are a combination of the shank, femur, & humerus bones, cut in sections with exposed marrow at one or more end.

Mixed Bones

Mixed bones are a variety of non-leg bones with little marrow content, cut into sections.

To make 1 gallon of veal stock, combine 10 lbs. of veal bones (roasted and browned beforehand in an oven for a darker stock), 1 lb. of mire poix, and two gallons of water in a stock pot. Bring to boil. Skim periodically and simmer for 6 hours. Strain. To make glace, reduce stock by half. To make demi-glace, reduce again by half.

To Make Veal Stock

To make 1 gallon of veal stock, combine 10 lbs. of
veal bones (roasted and browned beforehand in an oven for a darker stock), 1 lb. of mire poix, and two gallons of water in a stock pot. Bring to boil. Skim periodically and simmer
for 6 hours. Strain.

Glace and Demi-Glace

To make glace, reduce stock by half. To make demi-glace, reduce again by half.