STOCK: White Veal Stock
Source of Recipe
"Gourmet Magazine (May 1996)"
* Exported from MasterCook *
White Veal Stock - Gourmet
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Soups, Stock
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds meaty veal knuckles *
12 1/2 cups water -- cold
1 large onion
4 cloves
2 leeks
1 carrot
1 celery rib -- halved
1 teaspoon salt
===BOUQUET GARNI===
4 parsley sprigs
1/2 teaspoon dried thyme
1 bay leaf
1 pound chicken giblets w/necks OR
chopped carcass of chicken
* Have butcher saw veal knuckles into 2-inch pieces.
Peel and halve onion; stick 2 cloves into each half. Halve leeks lengthwise and wash well.
In a kettle combine veal knuckles and 12 cups water and bring to a boil. Skim froth and add remaining 1/2 cup water. Bring stock to a simmer and skim any froth. Add onion, leeks, carrot, celery, salt, and bouquet garni and simmer, skimming froth, 4 hours.
Add giblets or chicken carcass and simmer, skimming froth and adding boiling water if necessary to keep ingredients barely covered, 2 hours more.
Pour stock through a fine sieve into a bowl, pressing hard on solids, and cool. Chill stock until cold and remove fat. Stock keeps, covered and chilled, 1 week if brought to a boil every 2 days and then cooled to warm, uncovered, before chilling again. Stock keeps, frozen, 3 months.
Makes about 6 cups.
Source: Gourmet Magazine; May, 1996.
Posted to Prodigy food board by:
Nancy Filbert; Prodigy ID LRCE87A; June, 1996.
Source:
"Gourmet Magazine (May 1996)"
S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"
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