Veal Stock

Yeild: 7.5 lit

Ingredients:
4.5 kg veal bones
9.5 lit water

Mirepoix:
455 gm onion chopped
230 gm carrot chopped
230 gm celery chopped

455 gm tomatoes or tomato puree

Satchet:
1.3 gm thyme
1.3 gm black peppercorn
1 no bay leaf
6 no parsley stem
2 no whole cloves

Procedure:

1. If bones are whole ... cut into 3 to 4 inch (8-10 cm) pieces ...
2. Place the bones in a roasting pan in a hot oven (400°F/200°C) ... brown them well ...
3. Remove bones from pan ... place in a stock pot ... Cover with water ... bring to a simmer ... Skim ... continue to simmer ...
4. Drain ... reserve fat in the roasting pan ... Deglaze the pan with water ... add to stock pot ...
5. Toss the mirepoix with some of the reserved fat ... brown well in the oven ...
6. Add the browned mirepoix ... tomato ... sachet to the stock pot ...
7. Continue to simmer 6-8 hours ... skimming frequently ... keep bones covered with water ...
8. Strain with layers of cheesecloth ...
9. Cool the stock ... in a cold-water bath ... refrigerate

Note:
Bones and water can be increased by 20%.
Parsley stems can be increased by 25%.