white veal stock
makes about 2 quarts
5 pounds veal bones
1 calf's foot , split
5 quarts cold water
2 cups leeks, white and light green part only, cut into 1-inch pieces
2 cups onions, cut into 1-inch pieces
small punch of Italian parsley sprigs
2 bay leaves
5 sprigs of thyme
Rinse the veal bones in cold water and place the bones and the calf's foot in a large stockpot. Add enough cold water to come three quarters of the way up the sides of the stockpot. There should be at least twice as much water as there are bones. Slowly bring the water to a simmer. As the liquid is being brought to a simmer, skim off the scum that rises to the surface. As soon as the liquid comes to a simmer, remove it from the heat.
Drain the bones in a large colander. Rinse the bones well, until there is no film left on them. It is very important the bones be rinsed thoroughly to remove any impurities, which would cloud the stock.
Clean the pot and return the bones to it. Add the cold water and slowly bring the water to a simmer, skimming frequently. Once it is at a simmer, add the leeks, onions and herbs and continue to simmer for 4 hours, skimming frequently to remove the impurities.
Turn off the heat and allow the stock to rest for 10 minutes. Use a ladle to remove the stock from the pot and strain it into a container. Discard any stock toward the bottom of the pot that is cloudy.
Fill the sink with ice water and place the container in it to cool down the stock rapidly. Stir occasionally until there are no traces of steam. Refrigerate the stock for 1 or 2 days, or freeze in several containers for longer storage.
