VEAL STOCK
Provided by Chuck Hughes
Time 12h15m
Yield 4 cups
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- In a roasting pan, arrange the veal bones in a single layer, then drizzle with oil and season with salt and pepper. Roast the bones in the lower part of the oven, flip after 20 to 30 minutes and remove from the oven after 40 minutes to 1 hour, when the bones are golden brown.
- Smear the tomato paste over the bones with a spoon. Add the carrots, celery, onion, leeks, and garlic. Return to oven and roast for 1 additional hour.
- Into a large stockpot, add the roasted bones, roasted vegetables, thyme, rosemary, and parsley and 16 cups of water. Discard fat from roasting pan. Place roasting pan directly onto stovetop and heat on medium for 1 minute. Remove from heat and immediately add 1/2 cup to 1 cup of water to the roasting pan, scraping up the brown bits. Add the deglazed liquid to the stockpot. Bring the liquid to a tremble (190 degrees F), and simmer for 8 hours, skimming and discarding the froth frequently during the first hour.
- Pour the stock in batches through a large fine sieve and discard the solids. Skim off the fat. (Alternatively, cool the stock, uncovered, and chill, covered. Scrape away and discard congealed fat from the chilled stock.) Gently simmer the stock, skimming the froth occasionally, until it is reduced to about 4 cups, about 1 hour. Before storing the stock cool it completely, about 1 hour, uncovered. Stock keeps, 1 week when covered and chilled or, 3 months when frozen in airtight containers,
- When roasting the bones, you'll know it's time to add the vegetables when they're an irresistible golden brown color, almost caramelized by the glistening fat. You can't get any better than that!
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