VEAL STOCK
Provided by Molly O'Neill
Categories dinner, project, soups and stews, main course
Time 8h30m
Yield About 4 quarts (16 cups)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees. Rinse the veal bones and pat them dry; toss the bones with the oil. In a deep roasting pan, add the veal bones and roast, turning occasionally, until the bones begin to brown, about 30 minutes. Add the onions, carrots, celery and garlic to the pan, toss well and continue to roast, turning occasionally, until deeply browned, about 40 minutes more.
- Using tongs, transfer the bones and vegetables to a large stockpot and add the veal meat. Pour off and discard any excess oil from the roasting pan and place the pan over medium heat. When hot, pour in 1 1/2 cups water, scrape up any brown drippings from the bottom of the pan and add the water mixture to the stockpot. Wrap the cloves, thyme, bay leaf, parsley and peppercorns in a small square of cheesecloth and add the bundle to the stockpot. Add 6 quarts (24 cups) cold water.
- Over medium heat, slowly bring the stock to a simmer; this will take about 45 minutes. Skim off any fat or foam that rises to the surface. Continue to simmer the stock slowly, uncovered, for 6 hours, skimming as needed.
- Strain the stock through a fine-mesh strainer and discard the solids. To cool, pour the stock into a large kettle and place the kettle in a sink filled with cold water. Stir the stock occasionally. If the water in the sink becomes too warm, drain and refill with cold water. When the stock is completely cooled, pour into individual containers, cover them and refrigerate for at least 24 hours. Before using, remove and discard the layer of congealed fat. Stock will keep refrigerated up to 3 days and frozen up to 6 months.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 0 grams, TransFat 0 grams
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Leela Upasena
[email protected]I love this veal stock recipe! It's so easy to make and the flavor is incredible. I've used it to make soups, stews, and sauces, and it always makes my dishes taste amazing.
Imchrollobitchlol
[email protected]I've been using this veal stock recipe for years and it never disappoints. It's perfect for making a variety of dishes, and it always adds a delicious flavor.
Joe Guerra
[email protected]This veal stock is the best I've ever had. It's so rich and flavorful, and it makes my soups and stews taste amazing. I highly recommend this recipe.
Angel yonta
[email protected]I'm not a chef, but I can make this veal stock! It's so easy to follow and the results are amazing. I've used it to make soups, stews, and sauces, and it always makes my dishes taste better.
Pashin Chenal
[email protected]This veal stock is a lifesaver! I use it all the time to make soups, stews, and sauces. It's so easy to make and it always turns out perfectly.
Noman_ Ali.
[email protected]I'm not a big fan of veal, but this stock is so flavorful that I don't even notice the veal flavor. It's perfect for making soups and stews.
Seth Turner
[email protected]This is a great recipe for making a quick and easy weeknight meal. I always have some veal stock on hand in the freezer so I can make a soup or stew in a pinch.
Diana Azizzhanova
[email protected]I've been using this veal stock recipe for years and it never disappoints. It's perfect for making a variety of dishes, and it always adds a delicious flavor.
ABU SAIS ABU SAID
[email protected]This veal stock is the best I've ever had. It's so rich and flavorful, and it makes my soups and stews taste amazing. I highly recommend this recipe.
Elay Thriston
[email protected]I'm not a chef, but I can make this veal stock! It's so easy to follow and the results are amazing. I've used it to make soups, stews, and sauces, and it always makes my dishes taste better.
Md Shob
[email protected]This veal stock is a lifesaver! I use it all the time to make soups, stews, and sauces. It's so easy to make and it always turns out perfectly.
Ali Qatar
[email protected]I'm not a big fan of veal, but this stock is so flavorful that I don't even notice the veal flavor. It's perfect for making soups and stews.
Tony Pack
[email protected]This veal stock is a great way to use up leftover bones and vegetables. It's also a great way to add flavor to your favorite dishes.
Ibrahem Malik
[email protected]I've tried a lot of veal stock recipes and this one is by far the best. It's so flavorful and rich, and it's perfect for making soups, stews, and sauces.
jetmir ibraimi
[email protected]This is a great recipe for a quick and easy weeknight meal. I always have some veal stock on hand in the freezer so I can make a soup or stew in a pinch.
Amrin Sheak
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Sayed Mehran Shah
[email protected]This veal stock is perfect for making a rich and flavorful sauce. I used it to make a beef stew and it was the best stew I've ever had.
Jennifer richardson
[email protected]I'm new to cooking and this recipe was really easy to follow. The stock turned out great and I can't wait to use it in my next soup.
Codedboy 248
[email protected]I've been making this veal stock for years and it's always a hit. It's so versatile and can be used in so many different dishes.
sdo pesco Sdopesco
[email protected]This veal stock recipe is a winner! It's easy to make and the flavor is incredible. I used it to make a risotto and it was the best risotto I've ever had.