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Brown Veal Stock

Ingredients: 5 Pound(s) Veal Bones 6 Quart(s) Water 1 1/4 Pound(s) Carrots Sliced 3 medium Onions Quartered 5 Stalks Celery 4 Centiliter(s) Garlic Halved 5 Bay Leaves Crumbled 1 large Bunch Fresh Parsley Directions: Place veal bones in a shallow roasting pan. Bake At 450 F. For 45 minutes or until bones are well browned, turning occasionally. Combine browned bones & water in a 14 quart stockpot. Cover, cook over medium low heat for 1 1/2 hours. Uncover & simmer 4 hours, skimming surface frequently with metal spoon to remove scum. Add carrots, onions, celery, garlic & bay leaves, arrange parsley on top. Reduce heat to low. cook, uncovered 6 hours. Remove from heat & cool. Strain stock through a paper towel lined sieve into a large bowl. Discard bones & vegetables. Cover & chill stock. Skim solidified fat from stock & discard. (Fat 0. Chol. O.)
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