2. Blanch bones: place bones in cold water, bring the water to a boil and skim the impurities from the surface(depoullage). Drain and rinse well. This step can be omitted as some chefs argue that blanching is unnecessary and actually causes valuable flavor loss. Others say it is necessary in order to produce clear stocks.

3. Place bones in another stock pot and add appropriate amount of water.

4. Bring to a boil, then reduce to a simmer and skim off the scum that comes to the surface. This will help to keep your stock clear as the scum is fat and coagulated protein, which will cloud your stock.

5. Add the chopped mire poix and the herbs and spices.

6. Keep the stock at a low simmer.

7. Skim the surface as many times as necessary(depoullage).

8. Keep the water level above the bones, adding more water when necessary.

9. Simmer for the recommended length of time:

Beef and veal bones 6 to 8 hours
Chicken bones 3 to 4 hours
Fish bones 30 to 40 minutes

10. Skim the surface and strain through a china cap lined with cheese cloth.

Cool the stock to 70 degrees in 2 hours, and them to 40 degrees in four hours. This can be achieved by venting: Place th pot in a sink on top of a perforated pan and run cold water so the water can circulate underneath the pot. Refrigerate. Stock will keep for 2-3 days.