- 4-5 lb/1.8-2.3 kg veal bones, cracked by the butcher or cut in pieces
- 2 onions,
- Blanch the bones by bringing them to a boil in enough water to cover, then simmer for 5 minutes. Drain and rinse.
- Put the bones and vegetables in a stockpot. Add the bouquet garni, peppercorns, garlic and water. Bring slowly to a boil, skimming often. Simmer for 4-5 hours, skimming occasionally.
- Strain and taste the stock. If the flavor is not strong