White Veal Stock

• 5 gallons water
• 20 pounds veal bones sawn
• 5 pounds chicken backs or feet
• 1/2 each celery chopped
• 1 each leeks chopped
• 2 each onions chopped
• 1/2 bunch parsley sprigs
• 5 each bay leaves
• 1 tablespoon peppercorns crushed
• 1/2 tablespoons thyme

1. Blanch the bones by covering with cold water and bringing to the boil.
2. Discard water and rinse bones.
3. Add remaining ingredients.
4. Bring to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises.
5. Scald clean containers, and strain stock into each, seeing some fat into each to act as a protective cap.
6. Cover with saran and cool.

water, veal, chicken backs, celery, leeks, onions, parsley sprigs, bay leaves, peppercorns crushed, thyme

Taken from recipeland.com/recipe/v/white-veal-stock-40945 (may not work)