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1
To make this stock on top of the stove, in a tall narrow stockpot, bring the bones and water to a boil.
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2
Skim the fat.
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3
Lower the heat and simmer gently, so bubbles are barely breaking the surface of the liquid, for at least 4 hours and up to 12; add water as needed to keep the bones covered.
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4
Skim as necessary (see Notes) to remove as much fat as possible.
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5
If the pot is covered with an otoshi-buta or a lid slightly ajar, there will be less evaporation.
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6
To make the stock in the oven, place a rack on the lowest level of the oven and heat the oven to 250F (121C; gas mark # 1/2; # 1/2 British regulo).
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7
In a tall narrow stockpot, bring the bones and water to a boil.
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8
Skim the fat.
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9
Place in the oven for 4 hours; add water if needed.
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10
Remove and skim the fat.
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11
Return to the Oven for at least 5 hours and up to
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12
To make the stock in a slow-cooker, start with 2 1/2 pounds (1 kg) bones and 6 cups (5 l) water for a 4-quart (4-l) cooker.
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13
Place the bones in the slow-cooker and pour the water over.
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14
Cover and turn the heat on low.
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15
Cook for 11 to 12 hours.
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16
In all methods, the bones will be falling apart when the stock is done.
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17
Strain the stock through a fine-mesh sieve.
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18
Skim fat.
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19
Cool to room temperature.
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20
Refrigerate for 3 hours.
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21
Remove the fat from the top of the stock and the sediment from the bottom (see Notes).
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22
Use immediately, or refrigerate for up to 3 days or freeze.
