Brown Veal Stock

Ingredients

• 5 lb veal bones
• 6 qt cold water
• 1 1/4 lb carrots, diced
• 3 md onions, diced
• 6 celery stalks, diced
• 1 bouquet garni
• salt & pepper

* make sure the celery, carrots & onions are all cut up into roughly the same size pieces so that they cook evenly

Directions

1. Place veal bones in a shallow roasting pan and season with salt & pepper. Bake At 450 F for 30 minutes or until nicely browned. Add the veggies and return to the oven for another 30 minutes
2. Combine browned bones & the cold water in a large stockpot. Cover and cook over medium heat for up to 2 hours.
3. Don’t let it boil, but rather go for a nice gentle simmer.
4. Remove the cover, add the bouquet garni and simmer for 6 hours longer. Be sure to skim the liquid regularly to remove scum and impurities.
5. Remove pot from heat & cool to room temperature. Strain stock through a large sieve lined with cheese cloth.
6. Discard the bones & vegetables. Cover & chill the stock
7. Skim solidified fat from the stock & discard. Voila.