Yield:
12 cupsIngredients
2 pounds veal knuckle bones
4 quarts cold water
Bouquet garni
1 carrot, peeled and chopped
1 leek, chopped
1 stalk celery, chopped
2 onions, chopped
Instructions
Preheat oven to 400 degrees. Place bones in roasting pan and brown in oven 20 minutes. Remove meat, bones, and juices to soup kettle. Add remaining ingredients and simmer, partially covered, 3 hours. Skim occasionally. Strain. Cool, chill, and skim fat from top.
