Veal Stock
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
57
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Water2 large
Leek (cut into 1-inch pieces)1 tbsp
Tomato Paste2 large
Parsley (sprigs fresh flat-leaf)1 tbsp
Black PeppercornDirections:
1
Preheat oven to 450°F
2
Arrange veal bones in 1 layer in an oiled large roasting pan and roast in middle of oven, turning once or twice, until browned, 30 to 45 minutes
3
Leave oven on
4
Transfer bones with tongs to a tall, narrow 7- to 8-quart stockpot and add 4 quarts water
5
Discard fat from roasting pan, then immediately add 1/2 cup water to hot pan, stirring and scraping up brown bits, and add to stockpot
6
Bring liquid to a tremble (bare simmer; about 190°F) and cook, skimming froth frequently during first hour, about 10 hours (use a flame tamer for lowest heat if necessary)
7
While stock is cooking, wash leeks in a bowl of cold water, then lift out and drain well
8
Oil roasting pan again and spread leeks, carrots, onions, and celery in 1 layer
9
Roast in middle of oven, stirring once or twice, until golden brown, 20 to 30 minutes
10
Transfer vegetables to a bowl and immediately add remaining 1/2 cup water to hot pan, stirring and scraping up brown bits, then add to stockpot
11
Cool vegetables and chill, covered
12
Add roasted vegetables and remaining ingredients to stockpot for last 2 hours of cooking
13
Remove bones with tongs and discard
14
Pour stock in batches through a large fine sieve into a 4-quart pot, discarding solids
15
Cool stock, uncovered, and chill, covered, then scrape congealed fat from chilled stock
16
If you end up with more than 8 cups stock, simmer it, skimming froth, to reduce
17
If you have less, add water
18
Preheat oven to 450°F
19
Arrange veal bones in 1 layer in an oiled large roasting pan and roast in middle of oven, turning once or twice, until browned, 30 to 45 minutes
20
Leave oven on
21
Transfer bones with tongs to a tall, narrow 7- to 8-quart stockpot and add 4 quarts water
22
Discard fat from roasting pan, then immediately add 1/2 cup water to hot pan, stirring and scraping up brown bits, and add to stockpot
23
Bring liquid to a tremble (bare simmer; about 190°F) and cook, skimming froth frequently during first hour, about 10 hours (use a flame tamer for lowest heat if necessary)
24
While stock is cooking, wash leeks in a bowl of cold water, then lift out and drain well
25
Oil roasting pan again and spread leeks, carrots, onions, and celery in 1 layer
26
Roast in middle of oven, stirring once or twice, until golden brown, 20 to 30 minutes
27
Transfer vegetables to a bowl and immediately add remaining 1/2 cup water to hot pan, stirring and scraping up brown bits, then add to stockpot
28
Cool vegetables and chill, covered
29
Add roasted vegetables and remaining ingredients to stockpot for last 2 hours of cooking
30
Remove bones with tongs and discard
31
Pour stock in batches through a large fine sieve into a 4-quart pot, discarding solids
32
Cool stock, uncovered, and chill, covered, then scrape congealed fat from chilled stock
33
If you end up with more than 8 cups stock, simmer it, skimming froth, to reduce
34
If you have less, add water