Follow these steps for perfect results
veal bones
large, such as leg bones
white onions
cloves
whole
carrots
peeled and coarsely chopped
celery
coarsely chopped
garlic cloves
tomato paste
bouquet garni
black peppercorn
whole
water
Preheat oven to 500°F.
Place veal bones in a roasting pan.
Roast for 20 minutes.
Coarsely chop 1 onion and stud the other with cloves.
Remove pan from oven and distribute carrots, chopped and whole onion, celery, garlic, and tomato paste over bones.
Return to oven and roast until vegetables are lightly browned (approx. 15 minutes).
Transfer contents of roasting pan to a stockpot using a slotted spoon.
Add bouquet garni and peppercorns.
Discard fat from roasting pan.
Place the roasting pan over medium heat and deglaze it with water.
Pour deglazing liquid into the stockpot.
Add water to cover ingredients.
Bring to a boil.
Skim off any foam that forms on top.
Reduce heat to low, cover, and simmer for about 3 hours.
Continue to skim off any foam during simmering.
Strain stock through a fine-mesh sieve lined with cheesecloth into a clean container.
Discard solids.
Use immediately, or cool, cover, and refrigerate for up to 1 week.
Freeze for up to 1 month in small freezer bags.
Lift off any solidified fat from chilled stock before using.
Expert advice for the best results
Roasting the bones and vegetables adds depth of flavor.
Skimming the stock regularly is important for clarity.
Cool the stock quickly to prevent bacterial growth.
Everything you need to know before you start
20 minutes
Can be made several days in advance.
N/A - Stock is a base ingredient.
Use as a base for French Onion Soup.
Use to braise meats.
Use in sauces.
Earthy and complements the umami flavor.
Discover the story behind this recipe
Fundamental building block in classical French cuisine.
Discover more delicious French Sauce Component recipes to expand your culinary repertoire
A foundational brown stock made with beef bones, vegetables, and aromatics, perfect for soups, sauces, and braises.
A basic white roux, used as a thickening agent for sauces and soups.
A foundational recipe for thickening sauces and soups.
A delicate fish stock made with fish bones, vegetables, and white wine. Perfect as a base for soups, sauces, and other fish dishes.
A rich and flavorful brown veal stock, perfect for sauces, soups, and braises. Simmered for hours to extract maximum flavor from the veal bones and vegetables.
A foundational veal stock perfect for soups, stews, and sauces.
A rich and flavorful brown veal stock, perfect for sauces, soups, and braises.
A rich and flavorful brown stock made from roasted bones and vegetables, perfect for sauces and soups.