Homemade Stock
By lorik
Ingredients
- 5 or 6 pounds bones, preferably veal
- 1 pound onions quartered
- 1/2 pound carrots cut in large pieces
- 1/2 pound celery cut in large pieces
- 1 bay leaf
- 1 bunch of parsley
- 1 bunch of thyme
- Tomato Paste
- vegetable oil
Details
Adapted from tastingtable.com
Preparation
Step 1
Preheat oven to 450. Place bones on a foil lined rimmed baking sheet. Roast bones until they're deep golden brown, if in doubt let them go a little longer than you think they should.
Meanwhile, add a couple tablespoons of vegetable oil to a dutch oven. Add the onion, celery and carrots and cook until the vegetables just begin to brown. Add a large dollop of tomato paste (roughly 2 Tablespoons) and cook until the tomato paste deepens in color.
Tie the parsley, thyme and bay leaf together with kitchen twine. Add browned bones (and the drippings in the pan); vegetables and herb bundle to a large thin stock pot and add water just to cover. Bring to a low simmer, once bubbles start to rise to the surface with some regularity (do not allow to boil), reduce heat to lowest setting to maintain a very low simmer, you can also partially remove the pot from the burner if necessary. Simmer for about 6 hours skimming the "ickiness" from the side of the pot every 30 minutes.
Strain solids out and place liquid in a clean pan. Reduce stock over medium heat until it will coat the back of a spoon. At this point, the stock can be cooled and refrigerated, or frozen in ice cube trays.
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