Makes 4 quarts
- 15 pounds veal knuckles and bones
- 10 quarts cold water
Rinse the veal bones well under cold running water and place them in a medium-size stockpot. Add water; there should be twice the amount as water to the amount of bones.
Slowly bring the water to a simmer; carefully skimming away with a ladle any fat and impurities that rise to the surface.
As soon as the liquid comes to a simmer, remove from the heat and drain the bones through a colander.
Rinse the bones well, making sure the water runs clean and all of the impurities are removed.
Return the bones to a clean stockpot. Add 10 quarts of cold water, bring to a boil, and then turn the heat down to a low simmer.
Simmer the stock for 6 hours, skimming frequently with a ladle to remove any fat and impurities.
Remove the stock from the heat and strain it through a fine-mesh sieve. Degrease the stock again with a ladle.
Quickly cool the stock and store, refrigerated until ready to use. Scrape off any remaining fat before using.
This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits
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