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Brown Veal Stock

We like the flavor that 6 pounds of breast bones and 4 pounds ofknuckles bring to this stock.

10

pounds meaty veal bones

8

quarts plus 1 cup water

1

pound

carrots

1

pound

onions

4

large

leeks

4

fresh thyme sprigs, (optional)

4

large

fresh flat-leafed parsley sprigs, (optional)

2

Turkish bay leaves or 1/2 California bay leaf

1

tablespoon

black peppercorns, (optional)

1

tablespoon

tomato paste, (optional)

1

Preheat oven to 450°F and lightly oil 2 large shallow roasting pans.

2

Remove meat from bones where possible and cut into 1-inch pieces. If

3

using breast bones, cut apart. In roasting pans arrange bones and meat

4

in one layer and roast in upper and lower thirds of oven, switching pans

5

halfway through roasting, until bones are golden brown, 30 to 45 minutes.

6

Into a 14-quart stockpot put bones, meat, and 8 quarts water.

7

(Alternatively, divide bones, meat, and 8 quarts water between two 7- to

8

-quart kettles.) Discard fat from roasting pans. Immediately add 1/2

9

cup water to each pan, scraping up brown bits, and add to stockpot or

10

kettles. Bring liquid to a tremble, about 190°F., and cook at 190°F.

11

(skim froth frequently during first hour of cooking) 12 to 14 hours.

12

While stock is cooking, separately cut carrots, onions, and white and

13

pale green parts of leeks into 1-inch pieces. In a bowl of cold water

14

wash leeks well and lift from water into a colander to drain. In an

15

oiled large shallow roasting pan arrange carrots, onions, and leeks in

16

one layer and roast in middle of oven until golden brown, 20 to 30

17

minutes. Cool vegetables and chill, covered.

18

Add roasted vegetables and remaining ingredients to stock during last 2

19

hours of cooking.

20

Pour stock in batches through a large fine sieve into an 8-quart kettle

21

and discard solids. Skim off fat. (Alternatively, cool stock, uncovered,

22

and chill, covered. Scrape congealed fat from chilled stock.) Gently

23

simmer stock, skimming froth occasionally, until reduced to about 2

24

quarts, about 1 hour. Cool stock, uncovered, and chill, covered. Stock

25

keeps, covered and chilled, 1 week or, frozen in airtight containers, 3

26

months. If desired, pour cooled stock into ice-cube trays with 1-ounce

27

cups and freeze. Frozen cubes keep in heavy-duty sealable plastic bags 3

28

months.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (33.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

400.46

Calories From Fat (4%)

16.09

% Daily Value

Total Fat 1.93g

3%

Saturated Fat 0.5g

3%

Cholesterol 0mg

0%

Sodium 460.02mg

19%

Potassium 2372.62mg

68%

Total Carbohydrates 93.83g

31%

Fiber 23.21g

93%

Sugar 42.75g

 

Protein 10.69g

21%