ISO: How do you make your veal stock?

[CWS4322]

I picked up a couple of pounds of veal bones. Browned those, and put them in a pot with fennel, celery, carrots, beets, shallots, leeks, juniper berries, apple, lemon, bay leaf, peppercorns, garlic, grate of ginger, tomato paste, red wine. Letting that all marry overnight in a dutch oven at 250 in the oven. Just wondering how others make veal stock? Don't quite know what I'll do with the stock, but the bones were under $2, so why not.

 

[GLC]

Now you've got a base for all sorts of things. In fact, that sounds like a pretty extravagant stock that could stand on its own as a light soup. Be a great start for a brown and wild rice mix to make with mushrooms and walnuts for next week. In general, I try to keep stocks at a bare simmer. Boiling tends to make them cloudy. Doesn't matter much, though, for rice and similar stuff.

 

[CWS4322]

I generally clarify stock, I just haven't made veal stock...fish, lamb, beef, chicken, turkey, pork...but not veal stock. It smells amazing.

 

[Addie]

I once read that if you combine beef and chicken stock, you will have mock veal stock.