Homemade Veal Stock

Desription
Yield: 10 to 12 cups, depending on how long stock is simmered.

Bouquet Garni

 * 3 sprigs thyme
 * 2 sprigs rosemary
 * 3 parsley stems
 * 10 whole peppercorns
 * 1 bay leaf
 * 2 whole cloves

Veal stock

 * 2 teaspoons vegetable oil (10 ml)
 * 4 pounds veal bones or beef bones, cut or cracked by butcher (1.4 kg)
 * 2 onions, each cut into 8 sections
 * 2 carrots, cut into 1-inch pieces
 * 2 stalks celery, cut into 1-inch pieces
 * 1 large leek, washed and cut into thick slices
 * 6 whole cloves garlic, peeled
 * 20 cups cups cold water (4 litres)

Bouquet Garni

 * 1) Add thyme, rosemary, parsley, peppercorns, bay leaf and cloves to a piece of cheesecloth.
 * 2) Bring ends together.
 * 3) Twist ends and secure with string.

Veal stock

 * 1) Preheat oven to 450°F.
 * 2) Add oil into large roasting pan.
 * 3) Add bones and roast in lower rack of oven until golden brown, about 20 to 30 minutes.
 * 4) Stir often to ensure even browning.
 * 5) Add vegetables and continue to roast for until vegetables are golden brown and bones are well browned, about 15 minutes.
 * 6) Transfer bones and vegetables to a large stockpot and cover with cold water.
 * 7) Add bouquet garni.
 * 8) Use a little water to fully deglaze the roasting pan to get maximum flavour from pan bits stuck to the bottom.
 * 9) Transfer to stockpot.
 * 10) Bring to a boil over high heat and skim fat off the top with a slotted spoon.
 * 11) As soon as stock begins to boil, reduce heat to a gentle simmer.
 * 12) Simmer for 2½ to 4 hours depending on how concentrated you want to your veal stock.
 * 13) Strain the stock through a fine sieve.
 * 14) Chill as rapidly as possible.
 * 15) Transfer strained stock into shallow pans so the stock will cool quicker.
 * 16) It is easier to skim off the fat once stock has cooled since the fat solidifies and is easier to scrape off.
 * 17) Store in small containers in freezer until ready to use.
 * 18) Skim fat off top before using.
 * 19) Store in refrigerate for 2 days or freeze.