Recipe 4 All:  Veal Stock - Master Chefs Recipe — Every recipe in the World on this site.

Recipe 4 All:  Veal Stock - Master Chefs Recipe

Veal Stock - Master Chefs

Yield: 1 servings
2tablespoon Oil, vegetable
6lb Bones, veal, meaty, OR
-- combination of veal
-- and beef bones
2md Onions, trimmed, quartered
-- don't peel
2lg Carrots, peeled, trimmed
-- coarsely chopped
2  Celery, stalks, trimmed,
-- coarsely chopped
1  Leek, trimmed, halved
-- lengthwise, coarsely
-- chopped, (white and
-- green parts)
4  Garlic, cloves, unpeeled
1bn Parsley, stems
2cups Water, plus more as needed
2md Tomatoes, fresh or canned,
-- cored, coarsely chopped
½teaspoon Thyme, dried, or
3  Thyme, sprigs
2  Bay leaf
2  Cloves
¾teaspoon Salt, coarse
8  Peppercorns

: Preheat oven to 450 F.

: Put the oil in a roasting pan and heat briefly in the oven.

: Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.

: Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer.

: Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible.

: Place the roasting pan over medium-high heat (use 2 burners if necessary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water.

: Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms.

: Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary.

: Add peppercorns for the last 15 minutes of the simmering.

: Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids.

: Pour the stock into containers for storage and label and date them.

: The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer.

: The Knapp Press, Los Angeles, 1985

From: Dale Shipp Date: 08-05-94 (15:05) Sound Advice (628) Cooking

Your Veal Stock - Master Chefs is ready. Buon appetito!

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