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Ingredientes
- 4 lb veal bones or possibly beef bones cracked by butcher
- 2 x onions quartered
- 2 stalk celery cut into 2 inch chunks
- 2 x carrots scrubbed clean and cut into 2inch lengths
- 1 gal water parsley
- 1 tsp thyme
- 2 x cloves garlic
- 12 x peppercorns bay leaf
- 1 med tomato cored and minced
Direcciones
- * For an all purpose "brown stock" 2 pounds veal bones and 3 pounds beef bones, cracked by butcher
- Preheat the oven to 475 degrees. Roast the bones for 30 min or possibly till well browned, add in the onions, celery and carrots and roast for 30 min longer. Transfer bones and vegetables to a 1012 qt tall stockpot.
- Throw away fat from roasting pan and deglaze with 2 c. of the water. Add in this to the stock pot with remaining water, bouquet garni and tomato.
- Bring the liquid slowly to a boil, skimming often. Simmer for 4 5 hrs, skimming occasionally and replenishing the water to keep the level of water somewhat constant.
- Strain and throw away solids; let stock come to room temperature and chill.
- When chilled, throw away surface fat. Bring back to a simmer and adjust for seasoning. If too weak for your taste, reduce, the season with salt.
- If you want to concentrate it, keep on reducing and transferring to a smaller pot till you have the consistency you want.
- Yield: about 3 qts of stock
- NOTE: chill and skim off fat, that comes to the top and solidifies.
- Good for fat-free sauteing, as well as other broth uses.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 495g | |
| Calories 166 | |
| Calories from Fat 8 | 5% |
| Total Fat 0.9g | 1% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 147mg | 6% |
| Potassium 1116mg | 32% |
| Total Carbs 37.76g | 10% |
| Dietary Fiber 9.4g | 31% |
| Sugars 17.86g | 12% |
| Protein 5.09g | 8% |
