Rich Brown Veal or Poultry Stock

Preparation info

  • Difficulty


  • Makes about

    4 cups

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Roasting the bones and vegetables in the oven first until they brown adds a deeper color and richer flavor to any stock. While in a pinch, almost everyone turns to canned chicken broth upon occasion, all of the recipes in this book will benefit hugely from homemade stock, whether it be this darker version or a simple homemade chicken stock. Note: If using veal bones, ask your butcher to cut them for you.


  • 6 to 7 pounds meaty veal, duck, or chicken bones, cut into 1-inch pieces
  • 2 tablespoons vegetable oil or duck fat
  • 3 large carrots, peeled and quartered
  • 3 medium onions, quartered
  • 2 large shallots, sliced
  • 2 medium leeks (white part only), thickly sliced
  • 10 to 12 white mushrooms
  • Bouquet garni (10 parsley sprigs, 1 bay leaf, 2 celery tops with leaves, 2 sprigs of thyme, tied together)
  • 1 medium tomato, coarsely chopped
  • 4 garlic cloves3 bruised, 1 whole
  • 12 black peppercorns
  • ¼ whole nutmeg
  • Sea salt


  1. Preheat the oven to 425°F. Place the bones in a large roasting pan greased with the oil or duck fat. Set in the oven and roast, turning once or twice, until the bones are lightly browned, about 15 minutes. Add the carrots, onions, shallots, and leeks and roast for 15 minutes longer.
  2. Transfer the bones and vegetables to a stockpot. Add 4 to 5 quarts of cold water and bring to a boil over medium heat.
  3. Meanwhile, pour out the fat from the roasting pan. Set the pan over high heat and pour in 1½ cups of water. Bring to a boil, scraping up any browned bits from the bottom of the pan. Pour this liquid into the stockpot.
  4. Skim off any fat. Add the mushrooms, bouquet garni, tomato, bruised garlic, whole clove, peppercorns, and nutmeg. Simmer, skimming often, for 4 hours without stirring.
  5. Strain the stock though several layers of dampened cheesecloth into a large bowl. Refrigerate until chilled. Scrape any congealed fat off the top.
  6. Transfer the stock to a large saucepan and bring to a boil. Reduce the heat to medium-low and simmer, skimming occasionally, for 30 minutes, or until the stock is reduced to 4 cups. Season with salt to taste.