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Chapter:Stock Recipes
Section:Veal
Recipe:Veal Stock - Master Chefs
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Veal Stock - Master Chefs
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   2 tb Oil, vegetable
   6 lb Bones, veal, meaty, OR combination of veal and beef bones
   2 md Onions, trimmed, quartered don't peel
   2 lg Carrots, peeled, trimmed coarsely chopped
   2 ea Celery, stalks, trimmed, coarsely chopped
   1 ea Leek, trimmed, halved lengthwise, coarsely chopped, (white and
        -green parts)
   4 ea Garlic, cloves, unpeeled
   1 bn Parsley, stems
   2 c  Water, plus more as needed
   2 md Tomatoes, fresh or canned, cored, coarsely chopped
 1/2 ts Thyme, dried, or
   3 ea Thyme, sprigs
   2 ea Bay leaf
   2 ea Cloves
 3/4 ts Salt, coarse
   8 ea Peppercorns

Preheat oven to 450 degrees F. Put the oil in a roasting pan and heat
briefly in the oven. Add the bones to the oil in the pan, toss to coat
and roast for 35 minutes. Add the onions, carrots, celery, leek,
garlic and parsley, tossing them all to coat with fat. Roast 30
minutes longer. Remove the pan from the oven and transfer the bones
and vegetables to a clean stockpot. Drain off as much of the fat as
possible. Place the roasting pan over medium-high heat (use 2
burners if necessary, and add 2 cups of cold water and boil briefly.
Scrape up all of the browned bits into the water.

Transfer the liquid to the stock pot and add enough cold water to cover.
Bring slowly to a boil, skimming off all of the froth that forms.
Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.
Simmer uncovered for 6 to 8 hours adding water as necessary just to
cover the ingredients. Skim whenever necessary. Add peppercorns for
the last 15 minutes of the simmering. Strain the "soup" into a large
bowl through a colander lined with a double layer of dampened
cheesecloth. Gently press the solids to extract all of the liquid, and
discard the solids. Pour the stock into containers for storage and
label and date them. The stock will "keep" for up to 3 days in a
refrigerator, and up to 6 months in a freezer. Yield: 2 quarts

Source:  New York's Master Chefs, Bon Appetit Magazine,
         Written by Richard Sax, Photographs by Nancy McFarland
         The Knapp Press, Los Angeles, 1985
From the recipe collection of Fred Towner
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Nature's Variety: Raw Frozen Bones