: 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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