| 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.)
A Message from our Provider:
“Some people look down on others because they don’t look UP to God.”