Cookbook:Veal Stock

| French cuisine

Ingredients

 * 5 lb veal shank, sawn into 2-inch lengths
 * 2 lb veal shin bones, sawn into 2-inch lengths
 * 1 lb veal marrow bones
 * 2 lb chicken carcasses
 * ½ lb (2 medium) onions, in medium dice
 * 4 oz (2 medium) carrots, peeled and in medium dice
 * 4 oz (2 stalks) celery with leaves, sliced
 * 4 oz (2 medium) leeks including 2 inches of the green part, sliced and washed thoroughly
 * 1 large clove garlic, crushed
 * 10 sprigs fresh parsley, bruised
 * 2 sprigs fresh thyme
 * 1 bay leaf
 * ½ tsp whole black peppercorns
 * 1 tsp salt
 * 2 medium ripe tomatoes (for brown stock only), peeled, seeded, juiced, and diced
 * ½ cup tomato purée (for brown stock only)

Fond blanc (white stock)

 * 1) Put the veal and chicken bones into a stock pot, and add enough water to cover the bones by 2 inches.
 * 2) Bring to a simmer over medium heat, and skim off any scum as it forms. Simmer for 30 minutes—do not boil.
 * 3) Add the vegetables and seasonings and simmer for 6 to 8 hours.
 * 4) Remove the bones with tongs or a spider and strain into another container. Rinse the pot.
 * 5) Strain the stock back into the stock pot through a double layer of damp cheesecloth.
 * 6) Place the pot in a sink of cold water and allow to cool. Refrigerate.
 * 7) Remove from the refrigerator and lift off the layer of fat.
 * 8) Divide into suitably sized portions and freeze.

Fond brun (brown stock)

 * 1) Brown the bones and vegetables in a 400°F (180°C) oven in 2 tablespoons of butter, turning from time to time. Do not allow them to burn.
 * 2) Add bones and vegetables to the stock pot, then deglaze the browning pan with water, and add it to the pot.
 * 3) Simmer for 30 minutes, removing scum as it forms.
 * 4) Add the tomato and the tomato purée and proceed with the recipe as above.

Notes, tips, and variations

 * If the stock is not frozen it may be kept covered in the refrigerator for 3–4 days.