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Canyon Ranch Veal Stock
Makes 4 Servings
*5 lbs. veal bones
*1 large carrot, peeled and chopped
*1 large onion, chopped
*1 celery stalk, chopped
*1 gallon water
*1 sachet of parsley, bay leaf and black peppercorns
1Preheat oven to 425 F degrees. Place bones in a roasting pan and roast in oven for 30 minutes. DO NOT ALLOW TO BURN. Add carrots, onions and celery and roast for 15 to 20 minutes longer, or until browned but not burned.
2Bring water to a boil in a large stock pot. Add bones and vegetables and bring to a boil. Reduce heat and simmer UNCOVERED for 1 hour, skimming off any foam that comes to the surface. Add sachet and simmer for another hour. DO NOT STIR, AND DO NOT ALLOW TO BOIL AGAIN. Let stock cool slightly for easier handling.
3Line a kitchen strainer or colander with a double thickness of cheesecloth and set over a large bowl or pot in the kitchen sink. Strain stock through cheesecloth, POURING SLOWLY AND STEADILY so as not to stir up sediments. Discard the dregs. Cool.
4Refrigerate or store in the freezer in small portions.
  • EACH 1 CUP CONTAINS APPROXIMATELY: 15 calories, 3 gm. carbohydrate, trace fat, 2 mg. cholesterol, trace protein, 21 mg. sodium, trace fiber

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

These great recipes and more are available in the Canyon Ranch Cooks cookbook.
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