By using the correct technique when making a stock, one can achieve a very clean and clear stock with a well-developed flavor.

1) Always use fresh ingredients. Onions, especially, get a strong, sour taste if stored too long.

2) Wash bones only if dirty, Trim off excess fat.

3) Start stock in cold water with the sachet tied to handle. Use enough water to cover the bones completely.

4) Bring stock to boil and reduce to simmer.

5) Set pot off center of burner allow column of bubbles to come up the side of the pot.

6) Reduce heat to a "lazy bubble".

7) "Skim the scum 'til the scum don't come."

8) Add Mirepoix. Fish and shellfish stocks and fumets must have the Mirepoix added from the beginning, as the cooking time is so short.

9) Cook for the appropriate amount of time.

10) Strain through china cap lined with wet cheesecloth. (Using a chinois will clog and take forever.) Beating on the side of the china cap will speed up the process as the cheesecloth begins to get clogged up. Rinse out the cheesecloth as necessary.

11) Chill in an ice water bath in a metal container. You must take to 70 degrees in 2 hours and to 41 in four more hours. These are USDA regulations. To maintain the highest quality of your stock, chill from straining to 41 degrees as rapidly as possible.

12) One gallon of rich stock will reduce to 12-16 ounces of glace.

Remoullage: "Rewetting" Re-simmering the bones and Mirepoix of a stock for a couple of hours, straining and chilling the liquid (Venting) and using the liquid to "jump start" the next stock.

Depouillage: Natural clarification.

  
Stock - One Gallon at a Glance
Mirepoix = 2 parts onion to one part celery and one part carrots
 

	Bones	Mirepoix	Other	Bouquet Garnis/Sashet	Cold Water	Time
Fish/Shellfish	10 lb.	12 oz. White-FineDice	White Mirepoix No carrots - Use mushrooms &/or Parsnips	Yes	5 Quarts	30-45 minutes
Fumet	10 lb.	12 oz. White-FineDice	As for fish/shellfish + sweat bones and Mirepoix + white wine	Yes	5 Quarts	30-45 minutes
Chicken	8 lb.	1 lb. Medium Dice		Yes	6 Quarts	3-5 hours
Brown Chicken	8 lb.	1 lb. Medium Dice	Roast bones, caramelize onions and carrots	Yes	6 Quarts	3-5 hours
White Veal	8 lb.	1 lb. Large Dice	Some chefs blanch bones and then start in clean cold water	Yes	6 Quarts	5-6 hours
Brown Veal	8 lb.	1 lb. Large Dice	Caramelize bones - onions and carrots - 6 oz. tomato paste Deglaze pan & add to stock pot	Yes	6 Quarts	6-8 hours
Brown Lamb/Game	8 lb.	1 lb. Large Dice	Same as brown veal	Yes	6 Quarts	6-8 hours