Brown Veal Stock
A good brown veal stock recipe will separate you from the chumps who just melt salty, gross bouillon cubes in tepid water.
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Cooking tools:
- Instant-read thermometer
- Cheesecloth
- Fine-mesh sieve
- Stockpot
- Roasting pan
- Oven
- Cutting board
- Chef's knife
- Peeler
- Pastry brush
- Paper towel
- Slotted spoon
- Tongs
- Spider strainer
- Ladle
- Colander
- Measuring spoon
- Stove
- Refrigerator
Ingredients
- 10 pounds veal bones (about ½ knuckles and ½ marrow bones)
- 5 medium-large onions, peeled and chunked
- 5 carrots, peeled and chunked
- 1½ Tbsp black peppercorns
- 5‒6 sprigs of thyme
- 2 bay leaves (laurel)
- Cool water to cover (6‒8 quarts)
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