| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
May 1990 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Meaty veal knuckles; sawed into 2-inch |
|
|
; pieces |
| 1 |
lg |
Onion stuck with 2 cloves |
| 2 |
|
Leeks; halved lengthwise |
|
|
; and washed well |
| 1 |
|
Carrot |
| 1 |
|
Rib celery; halved |
| 1 |
ts |
Salt |
|
|
A cheesecloth bag containing 4 parsley; 1/2 teaspoon dried |
|
|
; sprigs, thyme,and 1 bay |
|
|
; leaf |
| 1 |
lb |
Chicken giblets; (excluding the |
|
|
; livers), chopped, |
|
|
; or thechopped |
|
|
; carcass of a raw or |
|
|
; cooked chicken |
INSTRUCTIONS
In a kettle cover the veal knuckles with 12 cups cold water, bring the
water to a boil, and skim the froth. Add 1/2 cup cold water, bring the
stock to a simmer, and skim any froth. Add the onion, the leeks, the
carrot, the celery, the salt, and the cheesecloth bag and simmer the stock,
skimming the froth, for 4 hours. Add the giblets and simmer the stock,
skimming the froth and adding boiling water if necessary to keep the
ingredients barely covered, for 2 hours more. Strain the stock through a
fine sieve set over a bowl, pressing hard on the solids, and let it cool.
Chill the stock and remove the fat. The stock keeps, covered and chilled,
for 1 week if it is brought to a boil every 2 days and then allowed to cool
to warm, uncovered, before being chilled again, and keeps, frozen, for 3
months.
Makes about 6 cups.
Gourmet May 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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