Brown veal stock

Yield: 1 servings

Measure Ingredient
5 pounds Veal Bones
6 quarts Water
1¼ pounds Carrots Sliced
3 mediums Onions Quartered
5 Stalks Celery Cut Into
Pieces
4 cloves Garlic Halved
5 Bay Leaves Crumbled
1 large Bunch Fresh Parsley

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 1½ 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.)

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