Veal Stock- Master Chefs

8 hours Prep: 30 minutes Cook: 8 hours

126 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

2	tablespoons	vegetable oil	vegetable
6	pounds	bones	veal, meaty, , or combination of veal and beef bones
2	medium	onions	trimmed, quartered, don't peel
2	large	carrots	peeled, trimmed, coarsely chopped
2	each	celery	stalks, trimmed,, coarsely chopped
1	each	leek	trimmed, halved, lengthwise, coarsely chopped, (white and green parts)
4	each	garlic	cloves, unpeeled
1	bunch	parsley leaves	stems
2	cups	water	plus more as needed
2	medium	tomatoes	fresh or canned,, cored, coarsely chopped
1/2	teaspoon	thyme	dried, or 3 ea thyme, sprigs
2	each	bay leaf
2	each	cloves
3/4	teaspoon	salt	coarse
8	each	peppercorns

Directions

Preheat oven to 450 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 neces-) (sary), 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.

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Nutrition Facts

Serving Size 323g

Amount per Serving

Calories 126 50% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 503mg	21%
Total Carbohydrate 16.0g	5%
Dietary Fiber 4.0g	15%
Sugars 6.0g
Protein 3.0g	5%

Vitamin A	158%		Vitamin C	62%
Calcium	8%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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