Fonds blanc de veau White veal stock
Fonds brun de veau Brown veal stock
5 lb. veal shank, sawn into 2-inch lengths 2 lb. veal shin bones, sawn into 2-inch lengths 1 lb. veal marrow bones 2 lb. chicken carcasses ½ lb. onions (2 medium), medium dice 4 oz. carrots (2 medium), scraped medium dice 4 oz. celery with leaves (2 stalks), sliced 4 oz. leeks (2 medium) including 2 inches of the green part, sliced and washed thoroughly 1 large clove garlic, crushed 10 sprigs fresh parsley, bruised 2 sprigs fresh thyme 1 bay leaf ½ tsp.whole black peppercorns 1 tsp. salt
Fonds blanc - White stockEdit
- Put the veal and chicken bones into a stock pot and cover with water to 2 inches above.
- Bring to a simmer of medium heat and skim off any scum as it forms. Simmer for 30 minutes. Do not boil.
- Add the vegetables and seasonings and simmer for 6 to 8 hours.
- Remove the bones with tongs or a spider and strain into another container. Rinse the pot.
- Strain the stock back into the stock pot through a double layer of damp cheesecloth.
- Place the pot in a sink of cold water and allow to cool. Refrigerate.
- Remove from the refrigerator and lift off the layer of fat.
- Divide into suitably sized portions and freeze.
Fond brun - Brown stockEdit
- 2 medium ripe tomatoes, peeled, seeded, juiced and diced
- ½ cup tomato purée
- Brown the bones and vegetables in a 400ºF (180ºC) oven in 2 tablespoons of butter turning from time to time. Do not allow them to burn.
- Add to the stock pot, deglaze the pan with water and add to the pot.
- Simmer for 30 minutes, removing scum as it forms.
- Add the tomato and the tomato purée and proceed with the recipe as above.
- If the stock is not frozen it may be kept covered in the refrigerator for 3 to 4 days.