Rich Veal Bone Broth
Broths • French
Description
This gelatin-rich broth is suitable for aspic or glazing.
Ingredients
- Beef Shank 0 lbs
- Veal Shank 0 lbs
- Duck wings 10 oz
- Chicken Back 10 oz
- Duck neck 10 oz
- Water 5 qt
- Bouquet Garni 1 bunch
- Garlic 1 head
- Onion 2 heads
- Salt to taste
- Turnips 4 pieces
- Ground clove 2 pieces
Step-by-Step Guide
Step 1
Place a special wire bottom in a large pot to prevent the meat from burning. Lay the meat and bones on the rack and cover everything with water. Bring to a boil and remove the foam with a slotted spoon.
Step 2
Continue to skim off the foam for 15 minutes until it completely disappears. Add the bouquet garni (which should include leeks and celery), garlic, onion, carrots, and salt to the pot. Bring to a boil again and skim off the foam. Reduce the heat to the lowest setting, cover with a lid, and simmer the broth for 6-7 hours. Occasionally remove fat from the surface of the broth with a slotted spoon.
Step 3
Strain the finished broth into a large bowl, then strain again through a sieve lined with several layers of cheesecloth. Allow the broth to cool, then refrigerate it to solidify. Remove all fat and traces of grease from the surface with a paper towel.
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