- 5 lb veal bone
- ⅝ lb carrot
- 3 ½ oz celery
- 7 oz onion
- 1 oz aromatic herbs, (rosemary, sage, thyme, bay leaves, parsley)
- 16 cups water
- 1 oz salt
- 10 cloves
Dice the carrot, celery and onion into ½ inch cubes.
Clean the veal bones under running water and then put them into a pot full of water. Bring to a boil.
When the water begins to boil skim off any foam that has formed on the surface using a slotted spoon or skimmer. Boil for another 3 minutes.
After 3 minutes, rinse the bones. Place the bones in a pot of cold water with the diced vegetables, a bouquet garni (bunch of herbs) and salt. Bring to a boil and cook for 2 to 3 hours, skimming from time to time.
Strain using a conical strainer or chinois.
Cool the stock as quickly as possible, preferibly using a blast chiller. Once cold, you can store stock in the fridge for three days maximum or in the frezzer for two months at most. You can also freeze the stock in an ice cube tray so that they are ready for use in small doses.