Veal Stock

Name: Veal Stock
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf (not California); 1 Tbsps black peppercorns; 227 grams carrots, cut into 1-inch pieces; 2 ribs celery ribs, cut into 1-inch pieces; 2 large sprigs fresh flat-leaf parsley; 2 larges leeks, cut into 1-inch pieces; 227 grams onions, cut into 1-inch pieces; 2 fresh thyme sprigs; 1 Tbsp tomato paste; 2 kilograms veal knuckle bones; 4 quarts water

Veal Stock might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 42 calories, 1g of protein, and 0g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up veal knuckle bones, qt plus 1 cup water, thyme sprigs, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 450°F.

Equipment you will use

Oven

Arrange veal bones in 1 layer in an oiled large roasting pan and roast in middle of oven, turning once or twice, until browned, 30 to 45 minutes. Leave oven on.

Ingredients you will need

Veal Bone

Equipment you will use

Roasting Pan

Oven

Transfer bones with tongs to a tall, narrow 7- to 8-quart stockpot and add 4 quarts water. Discard fat from roasting pan, then immediately add 1/2 cup water to hot pan, stirring and scraping up brown bits, and add to stockpot. Bring liquid to a tremble (bare simmer; about 190°F) and cook, skimming froth frequently during first hour, about 10 hours (use a flame tamer for lowest heat if necessary).

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Pot

Tongs

While stock is cooking, wash leeks in a bowl of cold water, then lift out and drain well. Oil roasting pan again and spread leeks, carrots, onions, and celery in 1 layer. Roast in middle of oven, stirring once or twice, until golden brown, 20 to 30 minutes.

Ingredients you will need

Carrot

Celery

Onion

Spread

Leek

Stock

Water

Cooking Oil

Equipment you will use

Roasting Pan

Bowl

Oven

Transfer vegetables to a bowl and immediately add remaining 1/2 cup water to hot pan, stirring and scraping up brown bits, then add to stockpot. Cool vegetables and chill, covered.

Ingredients you will need

Vegetable

Water

Equipment you will use

Pot

Bowl

Frying Pan

Add roasted vegetables and remaining ingredients to stockpot for last 2 hours of cooking.

Ingredients you will need

Vegetable

Equipment you will use

Pot

Remove bones with tongs and discard.

Equipment you will use

Tongs

Pour stock in batches through a large fine sieve into a 4-quart pot, discarding solids. Cool stock, uncovered, and chill, covered, then scrape congealed fat from chilled stock. If you end up with more than 8 cups stock, simmer it, skimming froth, to reduce. If you have less, add water.

Ingredients you will need

Stock

Water

Equipment you will use

Sieve