Veal or Chicken Stock

• 2 tablespoons olive oil
• 2 leeks, cleaned and sliced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 1 12 kg veal bones or 2 kg chicken pieces
• 3 garlic cloves, peeled
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 12 liters water
• salt and pepper

1. Heat oil in a large stock pot and sweat vegetables until tender.
2. Raise the heat and add veal/chicken.
3. Cook further 5 minutes.
4. Turning meat but not browning.
5. Add water and simmer.
6. Skim any scum from surface.
7. Cover the pot and simmer gently for 3 hours.
8. Salt to taste and cool.
9. Strain off solids.
10. Cool the stock and refrigerate to allow solids to set.
11. Remove any solid fat from top of stock and use as required.

olive oil, leeks, carrots, stalks celery, veal, garlic, bay leaves, black peppercorns, liters water, salt

Taken from www.food.com/recipe/veal-or-chicken-stock-128165 (may not work)