Veal Stock

Page 47

Cuisine: French | Course Type: Soups and Stews

(1 review)

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This is an incredibly rich and fragrant stock. The bones are first roasted at 500 (450 in my kitchen which is small and unbearably hot if the oven is at 500) for 30 minutes, at which point you add the standard stock veggies -- as well as few white peppercorns, a bay leaf, and tomato paste. Roast another 30 minutes. Then transfer everything to a stockpot (except the fat in the bottom of the roasting pan) and cover with cold water. Boil, skim and then simmer three hours.

The stock is velvety and smells fantastic. Will update this review once I have used this stock in a recipe.

(edited 12th November 2010) (0) comment (0) useful  

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