Brown Veal Stock

Directions

Place veal bones in a shallow roasting pan.

Bake at 450℉ (230℃).

For 45 minutes or until bones are well browned, turning occasionally.

Combine browned bones and water in a 14 quart stockpot.

Cover; cook over medium low heat for 1½ hours.

Uncover and simmer 4 hours, skimming surface frequently with metal spoon to remove scum.

Add carrots, onions, celery, garlic and bay leaves; arrange parsley on top.

Reduce heat to low.

Cook, uncovered 6 hours.

Remove from heat and cool.

Strain stock through a paper towel lined sieve into a large bowl.

Discard bones and vegetables.

Cover and chill stock.

Skim solidified fat from stock and discard.