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Roast bones on parchment covered cookie sheets at 425°F for an hour, turning and moving in oven every 20 minutes, until golden brown (do not char the bones)
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Place onion in a 14-quart stockpot; add veal bones and scrape in all drippings from parchment paper, avoiding fat (use 2 pots if you don't have a large one)
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Cover bones with water and bring to a simmer over medium high heat: skim, skim, skim
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After simmered about 30 minutes and well skimmed, add remaining ingredients; mix well
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Stir occasionally; skim as needed (much easier to skim before aromatics are added, so try to get that done well, during first 30 minutes)
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Reduce heat to low as soon as coming to a simmer; partially cover pot, adjusting heat as needed to maintain gentle simmer: never boil
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Simmer 8 hours longer
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Cool stock in sink filled with cold water and ice cubes (I set mine in snow)
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When cool, (next day, even) skim fat off surface; strain through a fine-mesh sieve into 2 smaller pots
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Bring each to a simmer over medium-high heat and simmer for about 1 hour, or until reduced to 2 quarts
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Strain again using fine sieve or cheese cloth over coarser sieve; cool to room temperature
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Refrigerate, uncovered, until cold; cover and refrigerate for up to 1 week, or freeze in ice cube trays
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Remove from trays, pack well into freezer ziplock bags and use as needed