Steps: |
| -Combine all of the ingredients except for the bouquet garni. |
| -Bring to a boil and immediately turn down the heat to low. |
| -After the stock has simmered for an hour, add the herbs. Continue to cook for another hour. |
| -Pull the bulk of the vegetables out with a spider or large slotted spoon. |
| -Strain the rest through a fine mesh chinoise or hand strainer. |
| -For rapid chilling, place the stock in a water bath or divide into small containers to place in the freezer. |
| -The stock will keep in the refigerator for a week or frozen for a month. |
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