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1
Preheat the oven to 425 degrees.
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2
Rinse the veal bones and pat them dry; toss the bones with the oil.
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3
In a deep roasting pan, add the veal bones and roast, turning occasionally, until the bones begin to brown, about 30 minutes.
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4
Add the onions, carrots, celery and garlic to the pan, toss well and continue to roast, turning occasionally, until deeply browned, about 40 minutes more.
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5
Using tongs, transfer the bones and vegetables to a large stockpot and add the veal meat.
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6
Pour off and discard any excess oil from the roasting pan and place the pan over medium heat.
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7
When hot, pour in 1 1/2 cups water, scrape up any brown drippings from the bottom of the pan and add the water mixture to the stockpot.
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8
Wrap the cloves, thyme, bay leaf, parsley and peppercorns in a small square of cheesecloth and add the bundle to the stockpot.
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9
Add 6 quarts (24 cups) cold water.
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10
Over medium heat, slowly bring the stock to a simmer; this will take about 45 minutes.
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11
Skim off any fat or foam that rises to the surface.
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12
Continue to simmer the stock slowly, uncovered, for 6 hours, skimming as needed.
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13
Strain the stock through a fine-mesh strainer and discard the solids.
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14
To cool, pour the stock into a large kettle and place the kettle in a sink filled with cold water.
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15
Stir the stock occasionally.
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16
If the water in the sink becomes too warm, drain and refill with cold water.
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17
When the stock is completely cooled, pour into individual containers, cover them and refrigerate for at least 24 hours.
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18
Before using, remove and discard the layer of congealed fat.
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19
Stock will keep refrigerated up to 3 days and frozen up to 6 months.
