5 lb veal shank, sawn into 2-inch lengths
2 lb veal shin bones, sawn into 2-inch lengths
1 lb veal marrow bones
2 lb chicken carcasses
½ lb (2 medium) onions, in medium dice
4 oz (2 medium) carrots, peeled and in medium dice
4 oz (2 stalks) celery with leaves, sliced
4 oz (2 medium) leeks including 2 inches of the green part, sliced and washed thoroughly
1 large clove garlic, crushed
10 sprigs fresh parsley, bruised
2 sprigs fresh thyme
1 bay leaf
½ tsp whole black peppercorns
1 tsp salt
2 medium ripe tomatoes (for brown stock only), peeled, seeded, juiced, and diced
½ cup tomato purée (for brown stock only)
Put the veal and chicken bones into a stock pot, and add enough water to cover the bones by 2 inches.
Bring to a simmer over medium heat, and skim off any scum as it forms. Simmer for 30 minutes—do not boil.
30 minutes
Add the vegetables and seasonings and simmer for 6 to 8 hours.
8 hours
Remove the bones with tongs or a spider and strain into another container. Rinse the pot.
Strain the stock back into the stock pot through a double layer of damp cheesecloth.
Place the pot in a sink of cold water and allow to cool. Refrigerate.
Remove from the refrigerator and lift off the layer of fat.
Divide into suitably sized portions and freeze.
Brown the bones and vegetables in a 400°F (180°C) oven in 2 tablespoons of butter, turning from time to time. Do not allow them to burn.
Add bones and vegetables to the stock pot, then deglaze the browning pan with water, and add it to the pot.
Simmer for 30 minutes, removing scum as it forms.
30 minutes
Add the tomato and the tomato purée and proceed with the recipe as above.
- •If the stock is not frozen it may be kept covered in the refrigerator for 3–4 days.