Rich Veal Stock Recipe
Ingredients
| Vegetable oil | 1 Tablespoon, pressed | |
| 1 pound veal or chicken bones and trimmings, cut into 2-inch pieces | ||
| Onion | 1/2 Large, chopped | |
| Carrot | 1/2 Large, peeled | |
| 1 1/2 teaspoons white peppercorns | ||
| Bay leaf | 1/2 | |
| Italian parsley sprig | 1 | |
| Veal stock | 2 Quart | |
Directions
Heat the oil in a 4-quart pot, add the veal bones, onion, and carrot, and saute over high heat for 4 minutes, stirring constantly to prevent burning.
Add all the remaining ingredients, bring to a boil, and lower the heat.
Simmer the broth, uncovered, for 1 hour and skim it as necessary.
Strain, let cool, chill, and remove the congealed fat.
Add all the remaining ingredients, bring to a boil, and lower the heat.
Simmer the broth, uncovered, for 1 hour and skim it as necessary.
Strain, let cool, chill, and remove the congealed fat.
Chef
