Brown Veal Stock

1. evenly distribute the veal bones on a juice pan and roast in the heated oven on the 2nd rail from the bottom at 180 degrees gas 2-3, convection oven 160 degrees in 1 hour until golden brown, repeatedly loosen the resulting roasting substances from the bottom with a wooden roasting turner. Cut the onion with the skin diagonally in half and roast the cut surfaces in a frying pan without fat until brown.

Transfer the browned bones with a skimmer to a large saucepan, leaving the liquid fat in the juice pan. Cover the bones with cold water, bring to a boil, and season only lightly with salt to develop a good flavor – the heavy boiling concentrates the salt content considerably anyway. Skim off the foam that forms and the fat repeatedly with a ladle. 3.

Clean, rinse and coarsely chop the greens. Add the onion halves and greens, cook over medium heat for 2 hours. After 1/2 hour of cooking, add the herbs and spices. 4.

4. finally, pour the stock through a pointed sieve lined with a muslin cloth and use for the recipe coq au vin as well as making veal glace.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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