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1
Brown meat, bones and vegetables either in batches in a heated stockpot, oil added.
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2
Or place all meat, bones and vegetables on baking sheet and brown in oven and then add to stockpot.
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3
When browned, add cold water to cover them by 2 inches, Bring to a simmer at medium heat.
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4
As the liquid starts to simmer, scum will rise.
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5
Remove it with a ladle for about 20 minutes until it stops to accumulate.
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6
Add the bouquet garni and add more water if necessary -- water should cover all ingredients by 1 inch.
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7
When liquid is simmering again, skim as necessary.
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8
Keep at a simmer for 4 to 5 minutes.
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9
Skim fat and scum occasionally.
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10
Boiling water should be added if the liquid evaporates below the level of all ingredients.
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11
Never allow the liquid to boil to avoid fat and scum incorporating themselves into the liquid and making it cloudy.
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12
Cooking may be stopped at any time and continued later.
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13
Never cover the pot totally before contents have completely cooled -- otherwise the stock will turn sour.
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14
After 4 to 5 hours of cooking, strain the stock out of the stockpot into a bowl.
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15
Press on the vegetables, to squeeze out all the liquid.
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16
Discard the vegetables.
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17
Let stock settle for 5 minutes.
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18
Remove fat from its surface with a ladle, then draw paper towels over the surface of the stock to blot up last traces of fat.
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19
Or put the stock into the refrigerator, uncovered, until fat on top has hardened and can be scraped off.
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20
Taste the degreased stock for taste.
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21
Boil it down to evaporate some of its water content and to concentrate its strength.
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22
Chill in ice-bath.
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23
Cover and refrigerate it, or bottle and freeze it.
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24
Stock kept in the refrigerator must be brought to the boil every 3 or 4 days to keep it from spoiling.
