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

Preparation info

Makes about
4 cups

Difficulty
Easy

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.