Thought for Food

• 5 lb. veal, bones
• 6 qt cold water
• 1 1/4 lb. carrot, diced
• 3 medium onion, diced
• 6 celery stalks diced
• 1 bouquet garni
• salt
• pepper

Directions:

1. Place veal bones in a shallow roasting pan and season with salt & pepper. Bake At 450 F for 30 minutes or until nicely browned. Add the veggies and return to the oven for another 30 minutes

1. Combine browned bones & the cold water in a large stockpot. Cover and cook over medium heat for up to 2 hours. Don’t let it boil, but rather go for a nice gentle simmer

1. Remove the cover, add the bouquet garni and simmer for 6 hours longer. Be sure to skim the liquid regularly to remove scum and impurities

1. Remove pot from heat & cool to room temperature. Strain stock through a large sieve lined with cheese cloth

1. Discard the bones & vegetables. Cover & chill the stock. Skim solidified fat from the stock & discard. Voila.