Yield - 1 Gallon





5 lb. Veal Bones, cut or split into 3 in. pieces

8 oz. Carrots, Rough Cut

8 oz. Celery, Rough Cut

1 lb. Onion, Rough Cut

8 oz. Tomato Puree

6 pc. Parsley Stems

2 1//2 Gallons Water

1 pc. Bay Leaf

6 pc. Peppercorns

1/2 oz. Herbs (Thyme, Rosemary, Other)

Salt & Pepper, To Taste



Method �

Preheat the oven to 450 degrees F. , place the bones in a roasting pan and sprinkle with salt & pepper, place in the oven and brown them well. Remove bones from the roasting pan and place in stock pot, add the water (bones should be covered in water) and seasonings. In the roasting pan add the vegetables and place over heat to brown them, after browning add 2 C. water to deglaze the pan. Pour the vegetables and juices into the stock pot, scrape out the pan.

Using high heat, bring to a boil, add remaining ingredients and reduce heat to simmer the stock. Using a ladle, skim the fat and impurities off the surface of the stock (repeat several times). Stock should simmer for at least 6 hours until it has flavor and brown color. The stock can be fortified with beef base to obtain a richer flavor. Taste and adjust seasonings with salt and pepper. To finish a stock most Chefs use a chinoise, it makes a stock or sauce perfectly smooth and more refined. Strain off the stock into another container, use the stock immediately or place in a cold water bath to cool as quickly as possible.


Chefs Note: This stock can be used for many different soups and sauces, it can also be stored for several days in the refrigerator or frozen in bags for several months. Total cooking times will vary according to the desired finished product. Reducing the stock by half or more will make a nice veal glaze or Glace de viande. Adding a little cornstarch and fresh herbs to the finished stock will make a nice Herbed Jus Lie.



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