Homemade veal stock
- veal bones
- 1 large onion
- 2 tsp salt
- In a large pot add the bones after rinsing them with water. Add 2 tsp salt and the onion (do not chop it). Add water to the pot, until the bones are covered. Bring to boil. At the beginning with a small drain, remove the foam that will appear on the surface.
- Reduce the heat and simmer for 4-5 hours. This way we will end up with a stock less in amount of water, but it will have so much flavor.
- In a baking pan pour the broth by draining it. Let it come to room temperature and then refrigerate for about 2 hours.
- When it freezes, the fat hidden in the broth will concentrate on the surface and can be removed very easily.
- The stock will now be like a jelly. With the help of a knife, cut it into pieces and put it in the freezer. Your stock is ready!
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