- 10 pound s veal bones, cut into 2-inch pieces
- 2 onions, quartered
- 2 carrots, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 leek, thoroughly cleaned and coarsely chopped
- 2 tomatoes, quartered
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 2 sprigs thyme
- 1 head garlic, halved (optional)
- 1 us gallon water
1. Preheat the oven to 450 F.
2. In a large roasting pan, spread the bones and onions in an even layer. Put the pan in the oven and roast the bones until dark golden brown all over, turning them several times as they brown, about 1 1/2 hours. Transfer the bones to a large stockpot and add the carrots, celery, leek, tomatoes, bay leaves, peppercorns, thyme, and, if desired, the garlic.
3. Pour off the fat from the roasting pan. Add 2 cups of the water and, over medium-high heat, stir and scrape with a wooden spoon to deglaze the pan deposits. Add this liquid to the stockpot and pour in enough water to cover the bones by 2 inches. Bring the water to a boil, reduce the heat, and let the mixture simmer very gently for at least 6 hours and as long as 24 hours, skimming away foam and fat from the surface as necessary and adding enough extra water to keep the bones covered.
4. Strain the liquid through a fine-meshed sieve into a clean stockpot. Skim off any last traces of foam or fat. Bring the stock to a boil, then turn down the heat to low and reduce the stock until it has a full-bodied flavor.
Yield: 1 gallon