This is a special-occasion recipe based on classic techniques. Since the meat is not browned, it's referred to as a white stock. Reserve a Saturday or Sunday for this recipe, as it needs to simmer 12 hours; the time lends complexity only found in homemade broth. We use the stock in Pot-au-Feu, but it can also work in sauces or refined soups. Although it's still something of an investment, veal breast is the most economical cut for this recipe. Blanching the meat in boiling water before simmering rids it of albumin, ensuring a clear stock. The 12-hour simmer will render the meat exhausted, so it's best to discard it.
10 pound bone-in veal breast, trimmed
12 quarts cold water, divided
1 large carrot, halved lengthwise and cut into 2-inch pieces
1 small onion, quartered
7 thyme sprigs
1 bunch fresh parsley stems
1 bay leaf
How to Make It
Cut veal between bones to separate meat. Add veal to a 12-quart stockpot, and cover with 6 quarts water; bring to a boil. Cook 5 minutes. Drain. Rinse veal with cold water; drain. Rinse pan, and pat dry. Add veal, carrot, and onion to pan.
Add remaining 6 quarts water, thyme, parsley, and bay leaf to pan; bring to a simmer. Reduce heat to low, and simmer gently for 12 hours, skimming foam and fat from the surface occasionally. Strain stock through a fine sieve into a large bowl; discard solids. Cover and chill stock for 8 hours or overnight. Skim solidified fat from surface of stock; discard fat.