Veal Stock
Veal stock is a pale, neutral-tasting base that supports sauces and braises without pushing its own flavor forward. This version uses shank, shin and marrow bones for body, with chicken carcasses added to round it out. A long, barely moving simmer and a final strain through damp cheesecloth give a clear result. Brown it in the oven with tomato for deeper color, or leave it white.
Instructions
Put the veal and chicken bones in a large stock pot and add enough water to cover them by 2 inches. Bring to a simmer over medium heat, skimming off the scum as it rises, and keep at a gentle simmer for 30 minutes. Do not let it boil.
Add the vegetables and seasonings and simmer for 6 to 8 hours. Lift out the bones with tongs or a spider, strain the stock into another container, and rinse the pot.
Strain the stock back into the clean pot through a double layer of damp cheesecloth. Set the pot in a sink of cold water until cooled, then refrigerate it.
Lift off the layer of fat that has set on top. Divide the stock into portions and freeze them, or keep it covered in the refrigerator for 3 to 4 days.
For a brown stock, first brown the bones and vegetables in a 400°F (180°C) oven with 2 tablespoons of butter, turning from time to time so they color without burning. Add them to the stock pot, deglaze the roasting pan with water, and pour that in too.
Simmer for 30 minutes, removing scum as it forms. Add the diced tomatoes and tomato purée, then continue as for the white stock from the vegetable step onward.
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