8 meaty veal bones
3 tablespoons canola oil
1 tablespoon tomato paste
4 celery stalks
2 large leeks
1 whole garlic head
4 fresh thyme sprigs
4 fresh rosemary sprigs
4 large fresh flat-leaf parsley sprigs
16 cups, plus 1 cup water
1 tablespoon black peppercorns
If desired, pour the cooled stock into ice-cube trays and freeze. Frozen cubes keep 3 months in heavy-duty resealable plastic bags. Stocks are key to any restaurant as they are the base of so many recipes. When you go to cooking school, learning how to make stocks is one of the first things you do. Although this might seem laborious when you can just go to the grocery store and get one out of a box, there is nothing better than a homemade stock to add that extra depth to anything you might be making, whether it's a soup, a sauce, a braise or a roast. Just pick a rainy day when you have some stuff to do around the house, get your ingredients and go for it! You won't regret it. The best part about this is that you can freeze it in containers and use it for up to three months. Time very well spent. Not to say that grocery store stocks are bad, they do the job and if you really don't have the time, it's a great alternative.
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