White Veal Stock Fond Blanc De Veau
Ingredients
- Water
- 10 pounds meaty veal bones (shank, back, neck, knuckle)
- 3 cups roughly chopped carrots (or parsnips)
- 3 cups roughly chopped leeks (white and light parts only)
- 2 cups roughly chopped yellow onions
- 1 cup roughly chopped celery
- 1 whole bulb garlic, halved & broken, skin removed
- 2 ounces italian parsley
- 1 ounce fresh thyme
- 2 bay leaves
- 1/2 teaspoon whole peppercorns
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