Veal Stock - {Brodo Di Vitello}

Recipe Ingredients

2 lbs	908g / 32oz	Veal bones
1 lb	454g / 16oz	Carrot - peeled and quartered (large)
1 lb	454g / 16oz	Onion - unpeeled, quartered (large)
2 lbs	908g / 32oz	Garlic cloves - peeled (large)
1 teaspoon	5ml	Black peppercorns
1 teaspoon	5ml	Bay leaf (large)
1		Celery rib - cut in half
1 cup	237ml	Hot water
		Fine sea salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the oven to 350 degrees. Generously oil a roasting pan. Add all the ingredients except the water and salt and pepper and roast for about 45 minutes, turning occasionally, until the veal bones are nicely browned. Transfer all of the ingredients to a large soup pot.

Pour the hot water into the roasting pan and, using a wooden spoon, scrape up any browned bits remaining in the pan. Add this liquid to the soup pot along with enough water to just cover the ingredients. Bring to a boil, lower the heat, and let simmer for 30 minutes.

Remove the bones and strain the stock through a cheesecloth-lined colander set over a bowl. Press hard on the solids with a wooden spoon to extract all the juices. Discard the solids. Season the stock with salt and pepper. The stock is ready to use. It can be covered and refrigerated for up to 3 days or frozen for up to 3 months.

This recipe yields 1 1/2 quarts.

Source:
Ciao Italia at http://www.ciaoitalia.com

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