Every great kitchen needs basic recipes for everyday cooking.
Cooking starts with great “mise en place” from stocks to sauces and great base recipes are the foundation of any kitchen. Stock can be kept chilled or frozen. I sometimes reduce to stock to a glace, pour into ice cube trays and freeze into cubes. Once they are frozen, shake out from tray and store in freezer bags and use as needed
Veal Stock
-
- Prep Time
- Minutes
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- Cook Time
- Minutes
-
- Yield
- 4 Quarts
- Difficulty Level Easy
Print FriendlyIngredients
- 6 lb. veal bones
- 3 medium onions, chopped
- 2 large carrots peeled chopped
- 3 celery stalks chopped
- 2 bay leaf
- 2 large garlic , peeled and chopped
- 4 sprigs of fresh Thyme
- 1 cup canned chopped tomatoes
- 6 quarts of cold water
Instructions
- Pre heat oven to 400 degrees Rinse bones under cold water, dry and arrange in roasting pan.
- Roast the bones until golden brown for about one hour.
- Place roasting pan on stove top, add onions, carrots, celery, garlic, thyme and bay leaf and roast until vegetables are well browned. Add tyme add the canned tomatoesand continue to cook.
- Transfer roasted bones to large stock pot add water and bring to a boil.
- Reduce heat and simmer for 5 to 6 hours skimming off any foam that raises to the top.
- Strain the stock through a strainer, discharge bones and vegetables.
- Recipe Type : Freshly simmered Stock
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About Chef
Norbert
Welcome to my blog I live in Chicago with my wife Michelle and two Labradors, Moses and Rudi. I have spent most of my life cooking and have been blogging ...
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