Best 4 Rich Veal Broth Recipes

VEAL BROTH

Steps:

• Combine all ingredients in a kettle and cook three to six hours or until the liquid is reduced to about three cups.
• Line a sieve with cheesecloth and strain the stock. Carefully skim or pour off all trace of fat. Cook the clear broth until reduced to two cups.

RICH VEAL BROTH

Steps:

• If desired, preheat conventional oven to 450 degrees. Brush tomato and onion with vegetable oil and place in a roasting pan along with the bones. Bake for about 40 minutes, shaking the pan occasionally. Remove from oven and place tomato and onion in a 5-quart casserole with tight-fitting lid. Place roasting pan on top of the stove. Stir 1 cup of the water into roasting pan to loosen all the brown bits from the bottom, and bring to a boil over moderate heat. Remove from heat and pour mixture into the casserole.
• Combine all remaining ingredients in the casserole. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 40 minutes.
• Remove from oven and uncover. Strain broth through a fine sieve. If not using at once, pour broth into containers and store, covered, in the refrigerator or freezer. If you wish to skim the fat off, refrigerate so the fat rises to the surface and hardens, then remove with a large spoon.

KITTENCAL'S HOMEMADE DEEP RICH TURKEY STOCK/BROTH

Steps:

• Set oven to 400 degrees F.
• Break up the carcass into smaller pieces then place on a greased baking sheet along with the onions, celery, and carrots,.
• Roast for about 40 minutes turning once through cooking time.
• Place the bones and vegetables in a large stock pot along with the garlic cloves, peppercorns and bay leaf (you do not have to peel the cloves).
• Pour the water over; bring to a boil over medium-high heat.
• Reduce heat to low then cover and simmer for about 3-1/2 hours.
• Carefully strain through a sieve over a large bowl and discard the solids.
• Cool to room temperature then refrigerate overnight.
• The following day skim any excess fat from the top of the broth.
• Refrigerate for up to 3 days or separate into plastic containers and freeze for up to 6 months.

RICH OVEN VEAL STEW

Steps:

• 1. Heat oven to 350°F. In 1-gallon resealable food storage plastic bag, combine flour, 1/2 teaspoon salt, nutmeg and white pepper shake to mix. Add veal cubes shake to coat.2. Melt margarine with oil in Dutch oven over medium-high heat. Add veal cook and stir until browned. Stir in wine, potatoes, carrots, onions and mushrooms. Bring to a boil. Remove from heat cover.3. Bake at 350°F. for 1 1/2 hours or until veal and vegetables are tender. Add sour cream mix well. Season to taste with salt.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 560 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 6 g 30% * Cholesterol: 135 mg 45% * Sodium: 480 mg 20% * Total Carbohydrate: 49 g 16% * Dietary Fiber: 5 g 20% * Sugars: 7 g * Protein: 37 g * Vitamin A: 210% * Vitamin C: 25% * Calcium: 10% * Iron: 25% * Dietary Exchanges: 3 Starch, 1 Vegetable, 3 1/2 Lean Meat, 2 Fat or 3 Carbohydrate, 1 Vegetable, 3 1/2 Lean Meat, 2 FatSee Cook's Note: How to Thicken Stews