VEGETABLE STOCK
Yield: 1 gallon

4 cup Yellow Onion, Large Dice
2 cup Carrot, Large Dice
2 cup Celery, Large Dice
1 1/4 Gallon Water
1 oz. Thyme
2 oz. Bay leaf 

• Place all ingredients in a 3 gallon pot. Bring to a simmer for 45 minutes.
• Strain and cool

CHICKEN STOCK
Yield: 1 gallon 

5 Lbs. Chicken Bones
4 cup Yellow Onion, Large Dice
2 cup Carrot, Large Dice
2 cup Celery, Large Dice
1 oz. Thyme
1 oz. Bay leaf
21/2 Gallon Water 

• Place all ingredients in a 4 gallon pot. Bring to a simmer slowly. As foam, otherwise known as impurities, comes to the surface, skim them off and discard.
• Turn heat down to medium low and allow to simmer for 6 hours. DO NOT ALLOW TO BOIL.
• At 6 hour mark. Strain the stock through a fine strainer and allow to cool.
• When cool, remove any fat that has hardened on the surface.

VEAL STOCK
Yield: 1 gallon

5 Lbs. Veal Bones, have butcher cut them up
4 cup Yellow Onion, Large Dice
2 cup Carrot, Large Dice
2 cup Celery, Large Dice
4 oz. Tomato Puree
1 oz. Thyme
1 oz. Bay leaf 

• Place all ingredients in a 4 gallon pot. Bring to a simmer slowly. As foam, otherwise known as impurities, comes to the surface, skim them off and discard.
• Turn heat down to medium low and allow to simmer for 6 hours. DO NOT ALLOW TO BOIL.
• At 6 hour mark. Strain the stock through a fine strainer and allow to cool.
• When cool, remove any fat that has hardened on the surface.
• Preheat oven to 400 degrees
• Place veal bones in a roasting pan on a sheet tray. Make sure there is ample space between the bones for air to circulate.
• Roast bones approximately one hour or until they have a golden brown color.
• Transfer bones to a 4 gallon pot. 
• Deglaze sheet tray with 1 cup of water and use a wooden spoon to scrape up the little brown bits or “fond.” Transfer to stock pot.
• Next, add celery, onion and carrot on a sheet tray and place in the oven. Roast forty-five minutes and then transfer to the pot.
• Place remaining ingredients in the pot and add 3 gallons of water.
• Bring to a simmer slowly. As foam, otherwise known as impurities, comes to the surface, skim them off and discard.
• Turn heat down to medium low and allow to simmer for 6 hours. DO NOT ALLOW TO BOIL.
• At 6 hour mark. Strain the stock through a fine strainer and allow to cool.
• When cool, remove any fat that has hardened on the surface. 

Making that magical black pepper red wine sauce for your steak is simple. Toast out two tablespoons of fine diced shallots and 1 tablespoon of ground black peppercorn in one tablespoon of oil. Deglaze with one cup of red wine and reduce by three-fourths. Now add two cups of veal stock and reduce again by three-fourths. Rapidly stir into your sauce ("mount") one tablespoon of butter and season to taste. Pour this decadent sauce over your steak and enjoy.
 

Click here to see Chef de Cuisine Anthony Polizzi's tip

October 2010