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.