VEAL BROTH

Veal Broth image

Provided by Craig Claiborne

Categories lunch

Time 6h

Yield 2 cups

Number Of Ingredients 12

Ingredients

4 1/2 pounds veal bones
2 ribs celery, coarsely chopped, about 2 cups
1 carrot, trimmed, scraped and coarsely chopped, about 1 1/2 cups
2 onions, coarsely chopped, about 2 cups
2 sprigs fresh parsley
3 whole cloves
1/4 teaspoon ground cloves
2 bay leaves
1/4 teaspoon sage
12 peppercorns
2 quarts water
Salt to taste, if desired

Steps:

Combine all ingredients in a kettle and cook three to six hours or until the liquid is reduced to about three cups.
Line a sieve with cheesecloth and strain the stock. Carefully skim or pour off all trace of fat. Cook the clear broth until reduced to two cups.

Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 148 milligrams, Sugar 0 grams, TransFat 0 grams