Brown Veal Stock
Yield
8 servingsPrep
20 minCook
12 hrsReady
12 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
veal bones
|
* |
| 6 | quarts |
water
|
*
|
| 1 ¼ | pounds |
carrots
sliced |
|
| 3 | medium |
onions
quartered |
|
| 5 | each |
celery stalks
cut into pieces |
|
| 4 | each |
garlic cloves
halved |
|
| 5 | each |
bay leaves
crumbled |
*
|
| 1 | large bunch |
parsley leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
veal bones
|
* |
| 6 | quarts |
water
|
*
|
| 567 | g |
carrots
sliced |
|
| 3 | medium |
onions
quartered |
|
| 5 | each |
celery stalks
cut into pieces |
|
| 4 | each |
garlic cloves
halved |
|
| 5 | each |
bay leaves
crumbled |
*
|
| 1 | large bunch |
parsley leaves
fresh |
|
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.
