OK so we use a lot of brown veal stock in the winter months and there seems to be differing opinions on how it should be made in our kitchen. Nobody makes a "bad" stock but everyone thinks their way is best, of course! I am the sous so what I say goes but I know on my day off it's being made differently, of course!
I prefer a cleaner veal stock so here is the method I employ:
1.) Wash veal bones under running water
2.) Blanch bones in boiling water briefly in tilt skillet
3.) Dump water and Remove bones, wipe out residue in tilt skillet
4.) Roast bones at 420 with a little oil about 30-40 mins
5.) Add bones to cold water in tilt skillet
6.) Roast cleaned, peeled mirepoix with tomato paste in oven, putting celery and leeks in later than the carrots and onions to avoid over browning.
7.) Add mirepoix, sachet, and onion brulee. Sometimes I add concasse if the plum tomatoes are good and cut back on the paste.
8.) Strain through mesh filter into 5 gallon containers. Cool rapidly in sink with ice water.
I feel this makes a clean, well balanced stock and is very inline with most all classical methods. The thing that seems to confuse the kitchen staff is the washing then blanching of bones before roasting. I know this is part laziness and part not knowing better. Also, staff are perplexed as to why my stock isn't as dark as theirs and thus "not as good". As I've tried to explain their stock is darker because far more impurities are remaining in the stock from not washing the bones, if you've ever blanched veal bones you'll know once you dump the blanching water it smells funky, all that funk is remaining in the finished product if you don't blanch. Also, leaving onion skins etc. contributes to a darker color. They can't seem to get the idea of a very dark stock being the standard out of their heads.
Anyone like to weigh in on my veal stock method? Like I said I like a clean veal stock thus the washing/blanching and don't use trim or scraps but start with whole mirepoix etc. For things like chicken stock obviously I don't take as much care since there not really going into sauces.