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Ingredients
| 1.00 |
bunch |
Parsley, stems |
| 2.00 |
each |
Cloves |
| 2.00 |
tablespoon |
Oil, vegetable |
| 2.00 |
medium |
Tomatoes, fresh or canned, |
| 2.00 |
large |
Carrots, peeled, trimmed |
| 0.50 |
teaspoon |
Thyme, dried, or |
| 2.00 |
cup |
Water, plus more as needed |
| 2.00 |
each |
Bay leaf |
| 4.00 |
each |
Garlic, cloves, unpeeled |
| 1.00 |
each |
Leek, trimmed, halved |
| 2.00 |
medium |
Onions, trimmed, quartered |
| 2.00 |
each |
Celery, stalks, trimmed, |
| 3.00 |
each |
Thyme, sprigs |
| 8.00 |
each |
Peppercorns |
| 6.00 |
lb |
Bones, veal, meaty, OR |
| 0.75 |
teaspoon |
Salt, coarse |
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Preparation
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Yield: 2 Quarts
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Preheat oven to 450 degrees F. Put the oil in a roasting pan and heat
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briefly in the oven. Add the bones to the oil in the pan, toss to
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coat and roast for 35 minutes. Add the onions, carrots, celery,
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leek, garlic and parsley, tossing them all to coat with fat. Roast
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30 minutes longer. Remove the pan from the oven and transfer the
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bones and vegetables to a clean stockpot. Drain off as much of the
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fat as possible. Place the roasting pan over medium-high heat (use 2
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burners if necessary, and add 2 cups of cold water and boil briefly.
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Scrape up all of the browned bits into the water.
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Transfer the liquid to the stock pot and add enough cold water to
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cover. Bring slowly to a boil, skimming off all of the froth that
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forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and
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salt. Simmer uncovered for 6 to 8 hours adding water as necessary
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just to cover the ingredients. Skim whenever necessary. Add
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peppercorns for the last 15 minutes of the simmering. Strain the
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"soup" into a large bowl through a colander lined with a double layer
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of dampened cheesecloth. Gently press the solids to extract all of
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the liquid, and discard the solids. Pour the stock into containers
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for storage and label and date them. The stock will "keep" for up to
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3 days in a refrigerator, and up to 6 months in a freezer.
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Source: New York's Master Chefs, Bon Appetit Magazine, Written by
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Richard Sax, Photographs by Nancy McFarland The Knapp Press, Los
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Angeles, 1985
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Health Nutrition Facts
per serving
| Calorie | 1634.33 |
| Protein | 156.36g |
| Fat | 71.30g |
| Water | 1232.68g |
| Sodium | 1541.70mg |
| Cholesterol | 558.42mg |
| Carbohydrates | 134.52g |
| Fiber | 74.01g |
| Vitamin A | 19042.18IU |
| Vitamin C | 736.62mg |
| Calcium | 1573.58mg |
| |
Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
|
| |  | 239 minutes of Bicycling at 12 mph |
| |  | 223 minutes Walking at 4 mph |
| |  | 77 minutes Runing at 10 mph |
| |  | 196 minutes Swimming at 50 yards/minute |
| |  | 233 minutes Playing Tennis (Single) |
| |  | 196 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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