Ingredients
- veal, shank; sawn into 2-inch lengths5 lb
- veal shin bones, sawn into 2-inch lengths2 lb
- veal marrow bones1 lb
- chicken carcass2 lb
- onion, 2 medium; medium dice1/2 lb
- carrot, 2 medium; peeled and medium dice4 oz
- celery, 2 stalks; with leaves; sliced4 oz
- leek, 2 medium; include 2 inches of green part; sliced and washed thoroughly4 oz
- garlic, large; crushed1 clove
- parsley, fresh; bruised10 sprig
- thyme, fresh2 sprig
- bay leaf1
- whole black peppercorns1/2 tsp
- salt1 tsp
- tomato, medium; ripe; brown stock only; peeled, seeded, juiced and diced2
- tomato purée, brown stock only1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Put the veal and chicken bones into a stock pot, and add enough water to cover the bones by 2 inches.
Bring to a simmer over medium heat, and skim off any scum as it forms. Simmer for 30 minutes—do not boil.
Add the vegetables and seasonings and simmer for 6 to 8 hours.
Remove the bones with tongs or a spider and strain into another container. Rinse the pot.
Strain the stock back into the stock pot through a double layer of damp cheesecloth.
Place the pot in a sink of cold water and allow to cool. Refrigerate.
Remove from the refrigerator and lift off the layer of fat.
Divide into suitably sized portions and freeze.
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.
Add bones and vegetables to the stock pot, then deglaze the browning pan with water, and add it to the pot.
Simmer for 30 minutes, removing scum as it forms.
Add the tomato and the tomato purée and proceed with the recipe as above.
