Veal Stock

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.