White Veal Stock

• 2 pounds meaty veal knuckles, sawed into 2-inch pieces
• 1 large onion stuck with 2 cloves
• 2 leeks, halved lengthwise and washed well
• 1 carrot
• 1 rib of celery, halved
• 1 teaspoon salt
• a cheesecloth bag containing 4 parsley sprigs, 1/2 teaspoon dried thyme, and 1 bay leaf
• 1 pound chicken giblets (excluding the livers), chopped, or the chopped carcass of a raw or cooked chicken

1. In a kettle cover the veal knuckles with 12 cups cold water, bring the water to a boil, and skim the froth.
2. Add 1/2 cup cold water, bring the stock to a simmer, and skim any froth.
3. Add the onion, the leeks, the carrot, the celery, the salt, and the cheesecloth bag and simmer the stock, skimming the froth, for 4 hours.
4. Add the giblets and simmer the stock, skimming the froth and adding boiling water if necessary to keep the ingredients barely covered, for 2 hours more.
5. Strain the stock through a fine sieve set over a bowl, pressing hard on the solids, and let it cool.
6. Chill the stock and remove the fat.
7. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.

veal knuckles, onion, leeks, carrot, celery, salt, chicken

Taken from www.epicurious.com/recipes/food/views/white-veal-stock-10442 (may not work)