White Veal Stock

• 10 pound bone-in veal breast, trimmed
• 12 quarts cold water, divided
• 1 large carrot, halved lengthwise and cut into 2-inch pieces
• 1 small onion, quartered
• 7 thyme sprigs
• 1 bunch fresh parsley stems
• 1 bay leaf

1. Cut veal between bones to separate meat. Add veal to a 12-quart stockpot, and cover with 6 quarts water; bring to a boil. Cook 5 minutes. Drain. Rinse veal with cold water; drain. Rinse pan, and pat dry. Add veal, carrot, and onion to pan.
2. Add remaining 6 quarts water, thyme, parsley, and bay leaf to pan; bring to a simmer. Reduce heat to low, and simmer gently for 12 hours, skimming foam and fat from the surface occasionally. Strain stock through a fine sieve into a large bowl; discard solids. Cover and chill stock for 8 hours or overnight. Skim solidified fat from surface of stock; discard fat.

veal, cold water, carrot, onion, thyme, parsley stems, bay leaf

Taken from www.myrecipes.com/recipe/white-veal-stock (may not work)