5 lb (2 kg) veal breast
1 large yellow onion, peeled and coarsely chopped
1 large carrot, peeled and coarsely chopped
2 bay leaves
1/2 teaspoon thyme
12 parsley stems
Preheat an oven to 400°F.
Cut between each rib of the veal breast, separating them completely into 6 to 8 pieces. Place the pieces of veal in a baking pan, one layer per pan, leaving space in between each piece. Bake the veal in the oven for approximately 2 hours or until the veal is russet brown on all sides.
Transfer the veal to a stockpot. Discard any additional fat which has accumulated in the pan. Deglaze the baking pan with water on the burner of the stove and add the deglazed liquid to the stockpot. Add the remaining ingredients and just enough water to come up 2" over the level of the veal. Bring the stockpot to a boil. Skim. Reduce the heat to a medium-low and slowly simmer for 6 hours until the meat is falling off the bone. As the liquid in the stockpot reduces, continue to add more water to keep it up to the original level.
Strain the stock through a fine mesh strainer. Chill. Remove and discard any fat which has accumulated on the top.
Makes about 8 cups