Stock is one of a cook’s most valuable ingredients. White veal stock has a neutral flavor, which is important when making delicately-flavored sauces or stews.
To prepare the bones, rinse under cold water and add to a 10 to 12 L/qt stock pot. Fill with enough cold water to cover the bones by at least two inches.
Gently bring to a simmer, skimming the impurities as they rise to the surface. This should take about 30 minutes or so.
Wash and roughly chop the onions, leeks and celery, into 1" to 2" -inch pieces. Cut the garlic in half horizontally.
Once most of the impurities have been removed from the surface of the stock, add the mirepoix. Continue to simmer for 8 to 10 hours.
As the stock simmers, remember to skim off any fat and impurities as they rise to the surface.
About 30 minutes before the stock has finished cooking, add the bouquet garni.
Once the stock has finished cooking, strain and properly cool it. Store the stock in the refrigerator for a few days or freeze for several months.