Ingredients

• 4 pound veal bones, cut into 3-inch pieces
• 2 pound veal shoulder or neck meat, cut into chunks
• 1 onion, halved
• 2 carrots, cut into chunks
• 2 celery, cut into chunks
• 1 bay leaf
• 3 fresh thyme
• 2 fresh parsley
• 8 cup cold water
• 6 black peppercorns
• 0.5 teaspoon kosher salt

Steps

1. Preheat your oven to 400°F (200°C). Place the veal bones and meat in a large, heavy-bottomed pot and roast in the oven until they develop a deep golden-brown color, about 30–40 minutes. Stir occasionally for even browning.
2. Remove the roasted bones and meat from the oven and transfer them to a clean large heavy-bottomed pot. Cover with 8 cups of cold water and bring slowly to a boil over medium-high heat, skimming any gray or white impurities that rise to the surface with a ladle or kitchen brush.
3. Once the stock reaches a gentle boil, reduce the heat to low so the liquid barely simmers. Add the halved onion, carrot chunks, celery chunks, bay leaf, thyme, parsley, peppercorns, and kosher salt.
4. Continue to simmer the stock very gently for 4 to 5 hours, skimming off any surface fat and impurities periodically. The bones and meat should remain covered with liquid; add a bit more water if needed.
5. Carefully strain the stock through a fine-mesh strainer lined with cheesecloth into a clean pot, discarding the bones, meat, and vegetables. Let the strained stock cool to room temperature.
6. Once cooled, refrigerate the stock overnight or for at least 8 hours. The fat will solidify on the surface; carefully remove and discard it, leaving the aspic (gelatinous stock) beneath.
7. Pour the defatted veal stock into a large, heavy-bottomed pot and bring it to a simmer over medium-high heat. Reduce the heat to medium-low and maintain a gentle, steady simmer.
8. Simmer the stock uncovered, allowing it to reduce slowly. This process will take 2 to 3 hours. The stock will gradually darken in color and become more concentrated as it reduces.
9. As the reduction nears completion, decrease heat to low and stir occasionally. The glace should coat the back of a spoon and have a deep, rich amber-brown color. You should have approximately 1 cup of finished glace.
10. Taste the glace and adjust seasoning with a pinch of kosher salt if needed. Remove from heat and allow to cool slightly. The glace will continue to thicken as it cools.
11. Transfer the finished glace to a clean glass jar or container. It can be stored in the refrigerator for up to 2 weeks, or frozen for up to 3 months. When chilled, it will be very thick and gelatinous; warm slightly before using to brush on finished dishes.

Nutrition