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This Recipe is from Chef Al Rosas of Rosas Farms, otherwise known as The Organic Chef.
Stock Recipe 6-8 pounds of bones and trimmings
2 gallons tap cold water
1 -2 pound vegetables
Sachet d’Épices (sachet of herbs) usually a few parsley stems, sprig of thyme, bay leaf
a teaspoon of peppercorns and a garlic clove Roasted bones yield a brown stock and raw bones yield a white or clear stock. Combine the bones with enough cool water to cover the bones by a couple of inches. Slowly bring to a slight simmer; the bubbles should barley break the surface. This allows for a slow complete extraction of all flavors. Skim constantly for a cleaner and more stable stock (longer shelf life).
Continue to simmer until the liquid is reduced by 1/3 (use a ruler, skewer or wooden spoon). Add in your vegetables and continue to simmer for 1 1/2 hours. Do not forget to skim. After 1½ hours, add your sachet and continue to simmer for an additional 45 minutes.
After the time has elapsed, taste your stock; if you are pleased with the taste, you are done. Strain your stock if you are fortunate enough to have a chinois. If not, strain it the best you can. Use any small freezer safe container you have to store your liquid gold, the smaller the better. Remember ,it’s easier to use two small containers than to try to break a big one in half. Silicone muffin trays work well for freezing; pop out when frozen and transfer to a zip lock baggie.
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