Veal Stock

Directions

1. 1
   Preheat the oven to 450F.
2. 2
   Arrange the bones in 1 layer in a large roasting pan or 2 smaller pans and roast 45 minutes.
3. 3
   Add the remaining ingredients and roast, turning every 10 minutes or so, until the bones and vegetables are golden brown, another 30 to 45 minutes.
4. 4
   With a large spoon or tongs, transfer the bones and vegetables to a stockpot.
5. 5
   Pour off any fat from the roasting pan, add 2 to 3 cups water to the pan, and scrape up browned particles from the bottom.
6. 6
   Pour the liquid into the stockpot over the bones and vegetables and add water as needed to cover them by 3 inches.
7. 7
   Bring to a boil over high heat; then reduce the heat to medium and simmer 4 to 5 hours, skimming frequently.
8. 8
   When done, the stock will have full flavor and color.
9. 9
   Strain through a fine sieve into a large pot and reduce over high heat until 2 quarts remain.
10. 10
    Cool to room temperature, then refrigerate until the fat solidifies, and lift it off the soup.
11. 11
    Refrigerate up to 1 week.
12. 12
    After 3 days, bring to a boil.
13. 13
    Then boil, skim, and cool every 2 days; or freeze.
14. 14
    Variation:
15. 15
    For lamb or beef stock, substitute lamb or beef bones.