How to make it

  • Put veal breast and knucklebones in a large stockpot, add water to cover and bring to a boil over high heat.
  • Immediately drain and rinse the veal, bones, and pot.
  • Return veal and bones to the pot, add chicken and water. Bring to a boil over medium heat, skimming off scum.
  • Reduce heat and simer for 20 minutes.
  • Add rest of ingredients and simmer, uncovered for 3-4 hours, adding water as needed to keep ingredients covered.
  • Strain into a clean pot and immediately cool by placing the pot in an ice bath.
  • Refrigerate until ready to use.
  • Skim fat from top before using.
  • Makes about 8 cups

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