Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Veal Bones |
| 6 quarts | Water |
| 1¼ pounds | Carrots Sliced |
| 3 mediums | Onions Quartered |
| 5 \N | Stalks Celery Cut Into |
| \N \N | Pieces |
| 4 cloves | Garlic Halved |
| 5 \N | Bay Leaves Crumbled |
| 1 large | Bunch Fresh Parsley |
Place Veal Bones in A Shallow Roasting Pan. Bake At 450 F. For 45Minutes OR Until Bones Are Well Browned, Turning Occasionally.
Combine Browned Bones & Water in A 14 Quart Stockpot. Cover; Cook Over Medium Low Heat For 1½ Hours. Uncover & Simmer 4 Hours, Skimming Surface Frequently With Metal Spoon To Remove Scum. Add Carrots, Onions, Celery, Garlic & Bay Leaves; Arrange Parsley On Top.
Reduce Heat To Low. Cook, Uncovered 6 Hours. Remove From Heat & Cool. Strain Stock Through A Paper Towel Lined Sieve Into A Large Bowl. Discard Bones & Vegetables. Cover & Chill Stock. Skim Solidified Fat From Stock & Discard. (Fat 0. Chol. O.)