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Title: Brown Veal Stock
Yield: 6 Servings

Ingredients

     10 lb meaty veal bones
      8 qt plus 1 cup water
      1 lb carrots
      1 lb onions
      4 lg leeks
      4    fresh thyme sprigs
           -(optional)
      4 lg fresh flat-leafed parsley
           -sprigs
           (optional)
      2    Turkish bay leaves or 1/2
           -Californi
           leaf
      1 tb black peppercorns (optional)
      1 tb tomato paste (optional)

Instructions

Preheat oven to 450øF and lightly oil 2 large shallow roasting pans.

Remove meat from bones where possible and cut into 1-inch pieces. If
using
breast bones, cut apart. In roasting pans arrange bones and meat in one
layer and
roast in upper and lower thirds of oven, switching pans halfway through
roasting,
until bones are golden brown, 30 to 45 minutes.

Into a 14-quart stockpot put bones, meat, and 8 quarts water.
(Alternatively,
divide bones, meat, and 8 quarts water between two 7- to 8-quart
kettles.)
Discard fat from roasting pans. Immediately add 1/2 cup water to each
pan,
scraping up brown bits, and add to stockpot or kettles. Bring liquid to
a tremble,
about 190øF., and cook at 190øF. (skim froth frequently during first
hour of
cooking) 12 to 14 hours.

While stock is cooking, separately cut carrots, onions, and white and
pale green
parts of leeks into 1-inch pieces. In a bowl of cold water wash leeks
well and lift
from water into a colander to drain. In an oiled large shallow roasting
pan arrange
carrots, onions, and leeks in one layer and roast in middle of oven
until golden
brown, 20 to 30 minutes. Cool vegetables and chill, covered.

Add roasted vegetables and remaining ingredients to stock during last 2
hours of
cooking.

Pour stock in batches through a large fine sieve into an 8-quart kettle
and discard
solids. Skim off fat. (Alternatively, cool stock, uncovered, and chill,
covered.
Scrape congealed fat from chilled stock.) Gently simmer stock, skimming
froth
occasionally, until reduced to about 2 quarts, about 1 hour. Cool stock,
uncovered, and chill, covered. Stock keeps, covered and chilled, 1 week
or,
frozen in airtight containers, 3 months. If desired, pour cooled stock
into
ice-cube trays with 1-ounce cups and freeze. Frozen cubes keep in
heavy-duty
sealable plastic bags 3 months.

- - - - - - - - - - - - - - - - - -

NOTES : We like the flavor that 6 pounds of breast bones and 4 pounds
of knuckles bring to this stock.

Makes 2 quarts.

Contributor: Gourmet, January 1999

Preparation Time: 0:00

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