2 1/4 lb (l kg) veal or beef knuckle bones
2 ¼ lb (l kg) veal trimmings, such as neck, shank or rib tips
2 1/4 quarts (4 litres /7 pints) water
4 large carrots, halved
1 small celery root (celeriac), quartered
1 leek, halved
4-5 fresh parsley sprigs
1 garlic bulb
1 bay leaf
- Put the meat and bones into a large, heavy, nonstick pan and pour in enough of the water to cover.
- Bring to a boil over medium heat and skim off the scum that rises to the surface.
- Continue skimming, occasionally adding the remaining cold water, until no more scum rises. Meanwhile, stud one of the onions with the cloves.
- Add all the remaining ingredients and continue skimming, until the stock comes back to a boil.
- Reduce the heat and simmer gently for 5-7 hours, occasionally skimming the scum from the surface.
- Remove from the heat and strain through a very fine strainer into a bowl. Let cool, then chill in the refrigerator overnight.
- Remove and discard the solidified fat from the surface.
- Use the stock immediately or store in the refrigerator for up to 1 week.
- To freeze, divide the stock into 1-2 cup (250-450 ml/8-ΐό fl oz) portions, place in heavy-duty plastic bags or containers, and seal.
- Freeze for up to 6 months.
Note: To make chicken stock, substitute chicken wings, backs and necks for the meat bones and meat.