Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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 | Carrot |
| 1 \N | Rib celery; halved |
| 1 teaspoon | Salt |
| \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.