Desription[]
Yield: 10 to 12 cups, depending on how long stock is simmered.
Ingredients[]
Bouquet Garni[]
Veal stock[]
- 2 teaspoons vegetable oil (10 ml)
- 4 pounds veal bones or beef bones, cut or cracked by butcher (1.4 kg)
- 2 onions, each cut into 8 sections
- 2 carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 large leek, washed and cut into thick slices
- 6 whole cloves garlic, peeled
- 20 cups cold water (4 litres)
Directions[]
Bouquet Garni[]
- Add thyme, rosemary, parsley, peppercorns, bay leaf and cloves to a piece of cheesecloth.
- Bring ends together.
- Twist ends and secure with string.
Veal stock[]
- Preheat oven to 450°F.
- Add oil into large roasting pan.
- Add bones and roast in lower rack of oven until golden brown, about 20 to 30 minutes.
- Stir often to ensure even browning.
- Add vegetables and continue to roast for until vegetables are golden brown and bones are well browned, about 15 minutes.
- Transfer bones and vegetables to a large stockpot and cover with cold water.
- Add bouquet garni.
- Use a little water to fully deglaze the roasting pan to get maximum flavour from pan bits stuck to the bottom.
- Transfer to stockpot.
- Bring to a boil over high heat and skim fat off the top with a slotted spoon.
- As soon as stock begins to boil, reduce heat to a gentle simmer.
- Simmer for 2½ to 4 hours depending on how concentrated you want to your veal stock.
- Strain the stock through a fine sieve.
- Chill as rapidly as possible.
- Transfer strained stock into shallow pans so the stock will cool quicker.
- It is easier to skim off the fat once stock has cooled since the fat solidifies and is easier to scrape off.
- Store in small containers in freezer until ready to use.
- Skim fat off top before using.
- Store in refrigerate for 2 days or freeze.