Veal Stock for Classic Coq au Vin
- Yield: Makes 1 quart
- 5 pounds veal bones
- 1/4 cup tomato paste
- 1 yellow onion, roughly chopped
- 2 large carrots, roughly chopped
- 1 stalk celery, including green leaves
- 1 head of garlic, halved horizontally
Preheat oven to 450 degrees. Heat a dry roasting pan in the preheated oven for 15 minutes. Add the bones to the hot pan and roast until they are well browned, about 1 1/2 hours. Using tongs, turn and rotate the bones throughout the cooking time.
When the bones are well browned, add the tomato paste and chopped vegetables. Toss to combine and continue roasting for an additional 30 minutes.
Transfer the contents of the roasting pan to a large stockpot, and fill with water (about 8 quarts). Bring to a boil over high heat, and skim off any foam that forms on the surface. Lower the heat to maintain a gently simmer and cook for 5 to 6 hours, skimming fat from the surface every hour or so.
Strain the stock through a fine sieve. Cool, and refrigerate for up to 3 days or freeze for up to 1 month.