You are here

Rich Veal Stock

admin's picture
Ingredients
  Cold pressed vegetable oil 1 Tablespoon
  Veal bones and trimmings/Chicken bones and trimmings 1 Pound, cut into 2-inch pieces
  Onion 1⁄2 Large, chopped
  Carrot 1⁄2 Large, peeled and sliced
  White peppercorns 1 1⁄2 Teaspoon
  Bay leaf 1⁄2
  Italian parsley sprig 1
  Veal stock 2 Quart (Cold)
Directions

Heat the oil in a 4-quart pot, add the veal bones, onion, and carrot, and saute over high heat for 4 minutes, stirring constantly to prevent burning.
Add all the remaining ingredients, bring to a boil, and lower the heat.
Simmer the broth, uncovered, for 1 hour and skim it as necessary.
Strain, let cool, chill, and remove the congealed fat.

Recipe Summary

Method: 
Boiled
Ingredient: 
Veal

Rate It

Your rating: None
3.97143
Average: 4 (14 votes)