Yield: 1 servings
|2 pounds||Meaty veal knuckles; sawed into 2-inch|
|\N \N||; pieces|
|1 large||Onion stuck with 2 cloves|
|2 \N||Leeks; halved lengthwise|
|\N \N||; and washed well|
|1 \N||Rib celery; halved|
|\N \N||A cheesecloth bag containing 4 parsley; 1/2 teaspoon dried|
|\N \N||; sprigs, thyme,and 1 bay|
|\N \N||; leaf|
|1 pounds||Chicken giblets; (excluding the|
|\N \N||; livers), chopped,|
|\N \N||; or thechopped|
|\N \N||; carcass of a raw or|
|\N \N||; cooked chicken|
In a kettle cover the veal knuckles with 12 cups cold water, bring the water to a boil, and skim the froth. Add ½ cup cold water, bring the stock to a simmer, and skim any froth. Add the onion, the leeks, the carrot, the celery, the salt, and the cheesecloth bag and simmer the stock, skimming the froth, for 4 hours. Add the giblets and simmer the stock, skimming the froth and adding boiling water if necessary to keep the ingredients barely covered, for 2 hours more. Strain the stock through a fine sieve set over a bowl, pressing hard on the solids, and let it cool.
Chill the stock and remove the fat. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.
Makes about 6 cups.
Gourmet May 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.