Yield: 1 gallon
- 5 lb veal bones
- 1 lb mire poix (carrot, onion, and celery)
- ¼ tsp. blk peppercorns
- ¼ tblsp. dried thyme
- 1 bay leaf
- ½ handful parsley stems
- 1 bulb garlic
1. Roast bones until golden in 350* oven
2. Caramelize mire poix in pot, add herbs and peppercorns
3. Combine all and cover with 2 gallons cold water
4. Bring to a boil, reduce heat, and simmer for 6-8 hours, depending on bone size.
5. Strain liquid through a chinois and reserve.
6. Refill the pot with the same amount of water and repeat the process for a second, less potent stock called a "remoulage".
7. Strain the remoulage and combine with the first stock. Reduce by half.
8. Cool in an ice bath.
Use as a sauce base for beef, poultry, game, and some seafood dishes.