Veal jus

Name: Veal jus
Cuisine: Chinese
Ingredients: 3 stalks parsley; 2 sprigs thyme; ½ teaspoon salt; 3 medium ripe tomatoes; 10 black peppercorns, cracked; ½ bay leaf; 100 ml peanut oil; 1 kg chicken and turkey wings; 1 kg chicken and turkey wings; 2 kg veal knuckle bones; 100 g mushrooms; 2 medium-sized carrots; 3 stalks celery; 1 onion onion

Preparation info

Difficulty
Easy

Appears in

My Food

By Cheong Liew and Elizabeth Ho

Published 1995

About

Principally used for sauces, veal jus requires a similar method to Brown Veal Stock. In fact, you could achieve almost the same result by simply reducing the Brown Veal Stock to one-third. However, the following recipe is richer and more gelatinous.

Ingredients

2 kg veal knuckle bones
1 kg chicken and turkey wings

Asia
China
Stock
Gluten-free

Method

Preheat the oven to 220°C. Cut the meats and bones into walnut-sized pieces using a heavy cleaver, or ask the butcher to do it for you. Heat the oil in a large roasting pan and brown the bones in the oven, stirring from time to time.

Clean, peel and roughly dice the onion, cele