Ingredients Jump to Instructions ↓

  1. 2 tb Oil, vegetable 

  2. 4 ea Garlic, cloves, unpeeled

  3. 6 lb Bones, veal, meaty, OR 

  4. 1 bn Parsley, stems -- combination of veal 

  5. 2 c Water, plus more as needed -- and beef bones 

  6. 2 md Tomatoes, fresh or canned,

  7. 2 md Onions, trimmed, quartered -- cored, coarsely chopped -- don't peel 

  8. 1/2 ts Thyme, dried, or 2 lg Carrots, peeled, trimmed 

  9. 3 ea Thyme, sprigs -- coarsely chopped 

  10. 2 ea Bay leaf

  11. 2 ea Celery, stalks, trimmed, 

  12. 2 ea Cloves -- coarsely chopped 

  13. 3/4 ts Salt, coarse

  14. 1 ea Leek, trimmed, halved 

  15. 8 ea Peppercorns -- lengthwise, coarsely -- -- chopped, (white and -- -- green parts)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if necessary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the ’soup’ into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will ‘keep’ for up to 3 days in a refrigerator, and up to 6 months in a freezer. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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