White veal stock

Ingredients for 1 liter:
1 kg of veal bones
100g carrots
50g onions
2 cloves garlic
1 leek
1 stalk of celery
1 bouquet garni
1 clove
2 liters of cold water

Preparation :
Moisten the previously crushed bones with cold water
Blanch by frothing frequently
Add the whole vegetables to the bones with the onion and cloves.
Leave to cook gently uncovered for approximately 2.5 to 3 hours and skim frequently.
Remove the bones and filter.
Freeze as ice cubes and thaw as needed.