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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Veal stock to use as a base for your soup recipies. Canned stock is a crime against humanity! Ingredients:
1 1/2lb veal breast |
1 1/2lb veal knucklebones, split |
3/4 lb chicken pieces (back, neck, wings, thighs) |
12 c cold water (or enough to cover) |
2 large onions, coarsely chopped |
2 leeks, white and green parts, washed thoroughly and chopped |
2 carrots, peeled and coarsely choped |
boquet garni |
Directions:
1. Put veal breast and knucklebones in a large stockpot, add water to cover and bring to a boil over high heat.
2. Immediately drain and rinse the veal, bones, and pot.
3. Return veal and bones to the pot, add chicken and water. Bring to a boil over medium heat, skimming off scum.
4. Reduce heat and simer for 20 minutes.
5. Add rest of ingredients and simmer, uncovered for 3-4 hours, adding water as needed to keep ingredients covered.
6. Strain into a clean pot and immediately cool by placing the pot in an ice bath.
7. Refrigerate until ready to use.
8. Skim fat from top before using.
9. Makes about 8 cups
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