Yields: about 8 cups (each recipe)
10 cups water
Veal or Beef Stock
2 1/2 lb veal or beef bones
In a 5- to 6-quart tall narrow stockpot bring water to a boil with chicken wings or bones. Skim froth. Add remaining ingredients. Reduce heat and simmer, uncovered. Skim froth occasionally and simmer for about 3 hours. Pour stock though a fine sieve set over a bowl and discard solids. Cool, uncovered, then chill, covered, until fat has solidified, at least overnight and up to 3 days. Scrape off all fat.