Brown Veal Stock

Recipe

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.)

Ingredients

5 lb Veal Bones
6 qt Water
1 1/4 lb Carrots Sliced
3 md Onions Quartered
5 Stalks Celery Cut Into Pieces
4 cl Garlic Halved
5 Bay Leaves Crumbled
1 lg Bunch Fresh Parsley

Love Making Tips - Soups and stuff | Stocks [1]

Posted by: n\a | Rating: 0.00