Veal Stock
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Yield: 12 cups
Ingredients:
2 pounds veal knuckle bones4 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.Browse Similar Recipes
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- By Prep Methods: Roast, Simmer
- By Course: Soup
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