Monday, February 7, 2011

Veal Stock

When it comes to stock there is nothing better than homemade.  You control the sodium and flavours which is great as packaged stocks have a lot of other ingredients to help preserve shelf life. Once you go homemade you'll never go back.

4 pounds veal bones
1/2 head of garlic sliced through the middle
2 carrots chopped into large pieces
1 onion chopped into large pieces
2 celery stalks chopped into large pieces
5 sprigs thyme
2 bay leafs
1 teaspoon peppercorn
a handful of parsley (including the stems)
drizzle of extra virgin olive oil

Preheat oven to 420. Line a baking sheet with tinfoil. Add all your ingredients EXCEPT for thyme, bay leafs and peppercorn. Drizzle with oil. Bake until it the bones have a rich brown colouring- about 1- 1.5 hours.  Transfer all of this into a large pot and fill with just enough water to cover the bones. Bring to a boil then simmer on med-low heat for 3 hours until the stock has reduced and is a beautiful golden colour.

Remove the bones and strain the liquid into a large container. When it comes to a cooler temperature, refrigerate until the fat comes to the top and the stock congeals. Skim the fat before using.

* Tip: you can make this in large quantities and freeze in smaller portions.

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