White veal stock
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Meaty veal knuckles; sawed into 2-inch |
| ; pieces | ||
| 1 | large | Onion stuck with 2 cloves |
| 2 | Leeks; halved lengthwise | |
| ; and washed well | ||
| 1 | Carrot | |
| 1 | Rib celery; halved | |
| 1 | teaspoon | Salt |
| A cheesecloth bag containing 4 parsley; 1/2 teaspoon dried | ||
| ; sprigs, thyme,and 1 bay | ||
| ; leaf | ||
| 1 | pounds | Chicken giblets; (excluding the |
| ; livers), chopped, | ||
| ; or thechopped | ||
| ; carcass of a raw or | ||
| ; cooked chicken | ||
Directions
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.