| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | servings | ||
INGREDIENTS
| 10 | lb | Veal breast or other meats |
| 2 | c | Dry white wine; preferably sauvignon blanc |
| 6 | md | Yellow onions; quartered |
| 4 | md | Carrots; coarsely chopped |
| 10 | lg | Leeks; white and green parts, well washed, |
| Coarsely chopped | ||
| 1 | Celery rib; (with leaves) from center of | |
| 4 | Cloves | |
| 1 | lg | Bouquet garni; see * Note |
| 2 | Chicken bouillon cubes; or | |
| 2 | ts | Salt |
INSTRUCTIONS
* Note: To make Bouquet Garni, place 30 parsley stems, 2 large sprigs fresh thyme, and 2 small or 1 large bay leaf into a square of cheesecloth. Tie with kitchen twine. Preheat oven to 400 degrees. Cut the meat into large chunks, and remove as much fat as possible. Place the meat in a large roasting pan, and roast until all the juices in the pan have browned to a deep golden russet color, about 45 minutes, taking care not to burn the juices. Transfer the meat to a large stockpot. Discard the fat in the roasting pan. Place the roasting pan over medium-high heat and add the wine, or two cups water, scraping up the golden brown glaze at the bottom of the pan. Pour mixture into stockpot, and add 10 quarts of water. Bring to a boil, and add the vegetables, cloves, bouquet garni, and bouillon cubes or salt. Return to a boil, reduce heat to medium-low, partially cover, and simmer about 4 hours or until broth has a rich beef flavor; skimming off any scum from the surface during cooking. It may be necessary to add warm water to the pot during cooking to keep the water level approximately even throughout cooking. Once the stock is finished cooking, remove from heat and allow to cool to a more manageable temperature, about 160 degrees or higher. Strain the stock through a fine-meshed strainer either directly into storage containers or into a large bowl from which it can then be transferred into smaller storage containers. Once stock is in the storage containers, cool it down quickly by placing the containers into an ice-water bath. Once cooled completely, cover, and refrigerate. Keep containers refrigerated until all the fat has risen to the surface and hardened. Before using, break up the solidified fat, and discard. Keep refrigerated for up to 4 days or freeze for up to 6 months. To keep refrigerated stock longer, reboil it every fourth day. Reboil frozen stock for up to 5 minutes before using to prevent spoilage. Makes 10 quarts. Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "10 quarts" Per serving: 481 Calories (kcal); 8g Total Fat; (13% calories from fat); 13g Protein; 104g Carbohydrate; 1mg Cholesterol; 5935mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 15 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Recipe from Madeleine Kamman, chef and author Converted by MM_Buster v2.0n.
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