Brown Veal Stock
Ingredients
5 lb veal bones
6 qt water
1 1/4 lb carrots sliced
3 medium onions quartered
5 stalks celery cut into
1 pieces
4 cl garlic halved
5 bay leaves crumbled
1 large bunch fresh parsley
Preparation
Place Veal Bones in A Shallow Roasting Pan. Bake At 450 F. For
45Minutes OR Until Bones Are Well Browned, Turning Occasionally.
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.
Reduce Heat To Low. Cook, Uncovered 6 Hours. Remove From Heat &
Cool. Strain Stock Through A Paper Towel Lined Sieve Into A Large
Bowl. Discard Bones & Vegetables. Cover & Chill Stock. Skim
Solidified Fat From Stock & Discard. (Fat 0. Chol. O.)
Servings: 1
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