Veal Broth

A good veal broth should be gelatinous when cooled and dark and rich in colour. Use broth for stews, soups or sauces.

Bouquet Garni:
3 sprigs thyme
2 sprigs rosemary
3 stems parsley stems
10 whole peppercorns
1 bay leaf
2 whole cloves

Veal Broth:
2 tsp. extra-virgin olive oil (10 mL)
4 lbs veal bones or beef bones, cut or cracked by butcher (1.4 kg)
2 onions, each cut into 8 sections
2 carrots, cut into 1" pieces
2 ribs celery, cut into 1" pieces
1 large leek, washed and cut into thick slices
6 cloves garlic, peeled
20 cups cold water (4 L)

Bouquet Garni:  Add thyme, rosemary, parsley, peppercorns, bay leaf and cloves to a piece of cheesecloth. Bring ends together. Twist ends and secure with string.

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Add oil into large roasting pan. Add bones and roast in lower rack of oven until golden brown, about 20-30 minutes. Stir often to ensure even browning.

Add vegetables and continue to roast for until vegetables are golden brown and bones are well browned, about 15 minutes.

Transfer bones and vegetables to a large brothpot and cover with cold water. Add bouquet garni. Use a little water to fully deglaze the roasting pan to get maximum flavour from pan bits stuck to the bottom. Transfer to brothpot.

Bring to a boil over high heat and skim fat off the top with a slotted spoon. As soon as broth begins to boil, reduce heat to a gentle simmer.

Simmer for 2½-4 hours depending on how concentrated you want your veal broth.

Strain the broth through a fine sieve. Chill as rapidly as possible. Transfer strained broth into shallow pans so the broth will cool quicker. It is easier to skim off the fat once broth has cooled since the fat solidifies and is easier to scrape off.

Store in small containers in freezer until ready to use. Skim fat off top before using. Store in refrigerate for 2 days or freeze.

Makes 10-12 cups.