|Veal/Chicken backs, necks, and gizzards - 6 pounds /veal and chicken bones and meat - 6 pounds (altogether)||6 Pound (bones and meat)|
|Sliced carrot||1⁄2 Cup (8 tbs)|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Leek||1 , chopped (optional)|
|Thyme sprig/Ground thyme, and 1 whole clove, tied together - 1/4 teaspoon||1|
1.Chop the meat and bones in pieces.
2.Take a large pot, put carrots, onions, and celery in it along with bones, salt and bouquet garni.
3.Let the ingredients boil.
4.Once done, remove the fat layer on the top.
5.Let the ingredients simmer for 5 hours until meat leaves the bones.
6.Keep skimming in between.
7.Once done, strain and refrigerate.
8.Remove the fat deposit and use further.
9.Use in soups, stews, or for braising.