Brown Veal Stock
Recipe type: Stocks and Foundation Sauces
  • 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
  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.
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.