Brown Veal Stock Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Veal Bones,
6 quart: Water,
1 1/4 lbs: Carrots Sliced,
3 medium: Onions Quartered,
5 Stalks: Celery Cut Into,
Pieces,
4 centiliter: Garlic Halved,
5: Bay Leaves Crumbled,
1 large: Bunch Fresh Parsley,
Directions:
Place Veal Bones in A Shallow Roasting Pan. Bake At 450 F. For
45Minutes OR Until Bones Are Well Browned, Turning Occasionally.
Combine Browned Bones & Water in A 14 Quart Stockpot. Cover; Cook
Over Medium Low Heat For 1 1/2 Hours. Uncover & Simmer 4 Hours,
Skimming Surface Frequently With Metal Spoon To Remove Scum. Add
Carrots, Onions, Celery, Garlic & Bay Leaves; Arrange Parsley On Top.
Reduce Heat To Low. Cook, Uncovered 6 Hours. Remove From Heat &
Cool. Strain Stock Through A Paper Towel Lined Sieve Into A Large
Bowl. Discard Bones & Vegetables. Cover & Chill Stock. Skim
Solidified Fat From Stock & Discard. (Fat 0. Chol. O.)
Source from luhu.jp
45Minutes OR Until Bones Are Well Browned, Turning Occasionally.
Combine Browned Bones & Water in A 14 Quart Stockpot. Cover; Cook
Over Medium Low Heat For 1 1/2 Hours. Uncover & Simmer 4 Hours,
Skimming Surface Frequently With Metal Spoon To Remove Scum. Add
Carrots, Onions, Celery, Garlic & Bay Leaves; Arrange Parsley On Top.
Reduce Heat To Low. Cook, Uncovered 6 Hours. Remove From Heat &
Cool. Strain Stock Through A Paper Towel Lined Sieve Into A Large
Bowl. Discard Bones & Vegetables. Cover & Chill Stock. Skim
Solidified Fat From Stock & Discard. (Fat 0. Chol. O.)
Source from luhu.jp