Veal bones and trimmings/Chicken bones and trimmings
1 Pound, cut into 2-inch pieces
1⁄2 Large, chopped
1⁄2 Large, peeled and sliced
1 1⁄2 Teaspoon
Italian parsley sprig
2 Quart (Cold)
Heat the oil in a 4-quart pot, add the veal bones, onion, and carrot, and saute over high heat for 4 minutes, stirring constantly to prevent burning.
Add all the remaining ingredients, bring to a boil, and lower the heat.
Simmer the broth, uncovered, for 1 hour and skim it as necessary.
Strain, let cool, chill, and remove the congealed fat.