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A stock is something I make first thing when I have a day of cooking.
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Preheat the oven to 450 degrees F.
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Arrange the veal bones and scraps in a single layer on 2 or 3 baking sheets lined with foil.
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Put the trays in the oven and cook until the bones brown, 1 to 1 1/2 hours.
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Heat a large skillet and add 1 tablespoon of the oil.
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When it begins to smoke lightly, add the 2 skin-on onion halves, cut side down.
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We want them to turn black.
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Combine the remaining sliced onion, carrots and celery.
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When the flesh part of the onion halves turn black, remove them from the pan.
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Add the remaining 1 tablespoon of oil and stir in the vegetables.
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Season with salt and cook, stirring from time to time, until the vegetables soften, about 5 to 8 minutes.
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When the bones are roasted and browned, drain off any excess grease and add to a large pot.
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Cover with cold water, (warm water makes a cloudy stock) and bring to a boil over high heat.
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Lower the heat and use a ladle to skim any foam or impurities from the top.
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Add the vegetables, the cheesecloth containing the thyme, bay leaves and black peppercorns and the black onion halves (which will add flavor and enrich the color).
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Stir in a pinch of salt, then reduce the heat to a simmer and cook for 6 to 8 hours.
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Shut the off the heat and allow the stock to rest.
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Taste it!
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If it tastes watery or has an undeveloped flavor, cook it longer!
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I have made stock that has taken 12 to 16 hours to come to fruition.
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Strain the stock and return it to the pot.
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Gently simmer the stock over low to medium heat to reduce and intensify the flavors.
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Use a ladle to skim any impurities as the stock reduces.
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Cool and use immediately or freeze for later use.
