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Veal Stock

by

Yield: 12 cups

Ingredients:

  • 2 pounds veal knuckle bones
  • 4 quarts cold water
  • Bouquet garni
  • 1 carrot, peeled and chopped
  • 1 leek, chopped
  • 1 stalk celery, chopped
  • 2 onions, chopped

Instructions:

Preheat oven to 400 degrees. Place bones in roasting pan and brown in oven 20 minutes. Remove meat, bones, and juices to soup kettle. Add remaining ingredients and simmer, partially covered, 3 hours. Skim occasionally. Strain. Cool, chill, and skim fat from top.
Updated Wednesday, September 5th, 2007
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