Gluten-Free Girl and the Chef by James Ahern Shauna Ahern Daniel

Author:James Ahern, Shauna, Ahern, Daniel
Language: eng
Format: epub
Publisher: John Wiley & Sons, Inc.
Published: 2010-02-14T16:00:00+00:00

Makes about 3 quarts

5 pounds veal bones (good soup bones from the butcher, thick with knuckles)

2 tablespoons extra-virgin olive oil

1 large yellow onion, peeled and chopped

1 large carrot, peeled and roughly chopped

3 stalks celery, roughly chopped

1 large head garlic, cut in half

2 tablespoons black peppercorns

2 bay leaves

3 tablespoons tomato paste

5 large sprigs fresh thyme

5 large sprigs fresh Italian parsley

3 large sprigs fresh rosemary

Blanching The Bones. Place half of the bones in a 10-quart stockpot. Cover with enough water so that there is twice as much water as bones. Bring the water to a gentle simmer over medium heat and simmer, never allowing the water to boil; do not rush this. Skim the scum from the surface of the water throughout this process, about every 10 minutes. Allow the water to simmer, continuing to skim the scum, for 1½ hours.

Straining The Bones. Strain the water so you are left with the bones. Run the bones under cold water to clean them of any gunk. Clean out the stockpot and start fresh.

Roasting The Bones. While you are blanching the bones, preheat the oven to 400°F. Place the other half of the veal bones in a roasting pan. Coat the veal bones in the oil. Roast the bones until they are golden brown and start to fill the house with the lovely roasting smell, about 1 hour. Toss in the onion, carrot, celery, and garlic. Allow them to roast, making sure that nothing burns, for another 20 minutes.

Starting The Stock. When the bones and vegetables have finished roasting, remove them from the roasting pan. Drain all the fat from the bones and vegetables. Pour 1 cup of hot water into the roasting pan and scrape up all the goodness from the bottom.

Combine all the bones and vegetables together in the cleaned stockpot. Add the peppercorns, bay leaves, tomato paste, thyme, parsley, and rosemary, and cover with enough cold water so there is twice as much water as bones. Pour in the scraped bits from the roasting pan. Bring the stock to a gentle simmer, with one lone bubble coming to the surface once in a while. Cook, skimming the scum intermittently throughout the process, for 6 to 8 hours.

Straining The Stock. Fill your sink with ice cubes. Strain the stock into a smaller pot, throwing away the vegetables. Place the smaller pot full of stock in the ice and allow the temperature to come down. When the stock has cooled completely, place the stock in the refrigerator. Place the bones in the refrigerator. (If you simmer the stock overnight, you can work with the bones in the morning, without refrigerating them.)

Making The Remouillage. The next day, place the bones back in the stockpot. Cover them with enough cold water so that there is twice as much water as bones. Place the stockpot over medium heat and bring the water to a gentle simmer. Allow the liquid to simmer, skimming the scum as you go, for 4 hours. This allows you get as much flavor out of the bones as possible.

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