Stock is one of a cook's most valuable ingredients. White veal stock has a neutral flavor, which is important when making ...
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The time difference has to do with the time it takes to extract and develop the flavor of each respective key ingredient - in this case, the bones. The veal bones are very dense, thick and heavy with significant connective tissue. Chicken bones are much lighter and more delicate, with more surface area for extraction and penetration. I hope this helps!