Stock:  A flavorful liquid infused from a main ingredient that has been reduced. In this case, veal bones are the main ingredient.

If you are making a brown stock, don't forget to deglaze your roasting pans after you roast the bones. There is lots of flavor in there!

Mirepoix needs to be cut to a size that matches your bones. Big bones = big mirepoix!

Aromatics are put in a sachet.  This small package produces lots of flavor.

Why do you have to skim the scum?!?

Because we want to have a nice, clear stock!

Be safe when you strain your stock!  Pour it away from you and others.

There is lots of flavor left in the mirepoix so press the liquid out during straining.

Don't let your stock sit in the temperature danger zone.  Venting is the best way to cool a stock quickly.