Use this stock in a light soup or consomme, or as the base for a sauce. Although it's classically made with veal bones, you can use lamb, ham, or chicken bones as well. Makes 1 gallon of stock.
Instructions
1. Rinse bones in cold water.
2. Cover bones with cold water in 10-quart stock pot.
3. Bring water to a boil.
4. Reduce heat to simmer and skim scum off top of water with a perforated spoon or ladle.
5. Drain bones and rinse them well.
6. Place bones in 10-quart stock pot.
7. Tie up bay leaf, thyme, peppercorns, parsley stems and whole cloves in cheesecloth and add to pot, along with chopped onions, carrots, and celery. Cover with water and bring to a boil.
8. Simmer for 3 to 4 hours, skimming the surface as often as necessary. Add water to keep bones covered.
9. Strain through a fine-mesh strainer lined with five to six layers of cheesecloth. Push ingredients down through the cloth and strainer with a ladle or spoon.
10. Let stock cool, then remove any fat from the top.
Tags: 10-quart stock, cold water