Strong Veal Bone Broth
10 servings
420 minutes
Strong bone veal broth is a true embodiment of French gastronomic tradition. Its roots trace back to an era when culinary mastery was based on the careful extraction of flavors and aromas. It is prepared slowly and gently, allowing the bones and meat to reveal their depth, creating a rich, clear, and aromatic broth. Its taste is deep, with notes of sweet carrot root, spicy garlic, and the richness of beef and chicken bones. The bouquet garni adds subtle herbal nuances, giving the drink sophistication. It is used as a base for many dishes: soups, sauces, and stews. When cooled, its dense structure resembles jelly, making it ideal for preparing consomme or galantines. This broth is a true elixir of richness and depth of flavor.
1
Place a special wire bottom in the large pot to prevent the meat from burning. Lay the meat and bones on the rack and cover everything with water. Bring to a boil and remove the foam with a slotted spoon.
- Beef shanks: 1 kg
- Veal shank: 1 kg
- Chicken wings: 300 g
- Chicken back: 300 g
- Chicken necks: 300 g
- Water: 5 l
2
Continue skimming the foam for 15 minutes until it completely disappears. Add a bouquet garni (which should include leeks and celery), garlic, onion, carrot, and salt to the pot. Bring to a boil and skim the foam again. Reduce the heat to the lowest setting, cover with a lid, and simmer the broth for 6-7 hours. Occasionally remove fat from the surface of the broth with a ladle.
- Bouquet garni: 1 bunch
- Garlic: 1 head
- Onion: 2 heads
- Carrot: 4 pieces
- Salt: to taste
3
Strain the prepared broth into a large bowl, then strain again through a sieve lined with several layers of cheesecloth. Allow the broth to cool, then refrigerate it to solidify. Remove all fat and traces of fat from the surface using a napkin.
- Water: 5 l
- Garlic: 1 head
- Onion: 2 heads
- Carrot: 4 pieces
- Salt: to taste