In article >,
"Kent" > wrote:

> I think the answer is no! There aren't any good commercial veal or beef
> stocks on the market. There is decent veal concentrate made in France. It's
> expensive, and hard to find. Once you've found it and ordered it, it may or
> not be OK.
> I recently got back into making my own stock, and reducing it to a
> demiglace, after about a 15 year hiatus.
> At our local market, I can get the veal leftovers free. That's a big plus.
> However all of the beef parts are worth at least $1/lb in CA. If I want to
> make a beef/veal brown sauce for steak or other beef dishes I have to buy
> the beef bones and knuckles. I always throw in at least half veal bones for
> added richness. Beef by itself is pretty flat.
> Other than that, it's a good Saturday adventure to get into. Find a good
> recipe. I use the fond brun recipe from the Larousse Gastronomique and forge
> away.
> I always brown the bones with onion and carrot in the oven first and add
> water after.
> Writing this makes me want to run to the kitchen and do it again.
> Good Luck to you,
>
> Kent

Ooh I hear ya on the pre-roasted stock thing. :-)
I made some duck stock for Christmas dinner from some duck wings I
bought at the asian market.

For the first time, I roasted them first. It was utterly incredible.

With the table top oven to play with now, I'll be doing a lot more of
that. It makes it convenient.
--
Peace, Om

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