Steps: |
| -Remove any excess fat attached to the bone. |
| -Place all of the ingredients (except for the herbs) in a 3-gallon stockpot. |
| -Bring the water to a boil and then reduce the heat to medium-low. |
| -Cook over low medium-low heat for 3 hours. |
| -Continually skim any foam off that rises to the top. |
| -In the last hour of cooking, add the herb bundle. |
| -Remove the bone and any large vegetables with a pair of tongs and discard. |
| -Strain the remaining stock through a fine mesh sieve or chinoise. |
| -Divide the stock into containers that will fit in the freezer or place in an ice bath. The refrigerator will not chill the stock fast enough. |
| -Chill completely and then place in the refrigerator for up to a week or keep in the freezer. |
|
|
