|Veal knuckle||4 Pound, cut up|
|Celery stalks with leaves||2 , cut up|
|Carrots||2 Medium, cut up|
|Onion||1 Large, quartered|
|Garlic||1 Clove (5 gm), halved|
|Bay leaf||1 Small|
|Crushed dried thyme||1 Teaspoon|
1. In stockpot place veal, celery, carrots, 10 cups water and salt; stud each onion quarter with a clove and add to the pot.
2. Place parsley, garlic, bay leaf, and thyme on an 8-inch square of cheesecloth; bring up edges and tie with thread and add to pot; cover and simmer 5 hours.
3. Remove and discard the cheesecloth and veal; discard.
4. Line 2 layers of cheesecloth and strain the stock through it.
5. Clarify the stock and skim off the excess fat with a metal spoon, or chill the stock and remove the solidified fat before using.
6. Stock can be used to make soup, stew, roast and even rice as it has a marvelous taste and aroma.
Always use cold water to make stock because in cold water, certain proteins, notably albumin, will dissolve. And albumin helps clarify a stock and gives a clearer stock.