Brown Veal Stock
 
Author:
Recipe type: Stocks and Foundation Sauces
Ingredients
  • 5 pounds veal bones
  • 6 Quarts water
  • 1 1/4 pound carrots sliced
  • 3 medium onions quartered
  • 5 stalks celery cut into pieces
  • 4 cloves garlic halved
  • 5 bay leaves crumbled
  • 1 large bunch fresh parsley
Instructions
  1. Place veal bones in a shallow roasting pan. Bake at 450 F. for 45 minutes or until bones are well browned, turning occasionally.
  2. Combine browned bones & water in a 14 quart stockpot. Cover; cook over medium low heat for 1 1/2 hours. Uncover & simmer 4 hours, skimming surface frequently with metal spoon to remove scum. Add carrots, onions, celery, garlic & bay leaves; arrange parsley on top.
  3. Reduce heat to low. Cook, uncovered 6 hours.
  4. Remove from heat & cool. Strain stock through a paper towel lined sieve into a large bowl. Discard bones & vegetables.
  5. Cover & chill stock. Skim solidified fat from stock & discard.
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