| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups/stews, Meats |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Veal Bones |
| 6 |
qt |
Water |
| 1 1/4 |
lb |
Carrots Sliced |
| 3 |
md |
Onions Quartered |
| 5 |
|
Stalks Celery Cut Into |
|
|
Pieces |
| 4 |
cl |
Garlic Halved |
| 5 |
|
Bay Leaves Crumbled |
| 1 |
lg |
Bunch Fresh Parsley |
INSTRUCTIONS
Place Veal Bones in A Shallow Roasting Pan. Bake At 450 F. For 45Minutes
OR Until Bones Are Well Browned, Turning Occasionally. Combine Browned
Bones & Water in A 14 Quart Stockpot. Cover; Cook Over Medium Low Heat For
1 1/2 Hours. Uncover & Simmer 4 Hours, Skimming Surface Frequently With
Metal Spoon To Remove Scum. Add Carrots, Onions, Celery, Garlic & Bay
Leaves; Arrange Parsley On Top. Reduce Heat To Low. Cook, Uncovered 6
Hours. Remove From Heat & Cool. Strain Stock Through A Paper Towel Lined
Sieve Into A Large Bowl. Discard Bones & Vegetables. Cover & Chill Stock.
Skim Solidified Fat From Stock & Discard. (Fat 0. Chol. O.)
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