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Yield
10 cups (serving size: 1 cup)

How to Make It

Step 1

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.

Step 2

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.

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