Procedures

1. 1

   Rinse bones with cold water.

2. 2

   In a large stock pot, combine bones with the cold water. Simmer slowly for 5 hours, skimming the surface when necessary. Add the onions, carrots, celery, and sachet; simmer until flavorful, about 1 hour more. Strain, cool, store.

3. 3

   Sachet d'Epices: A sachet is a combination of herbs and spices tied up in cheesecloth. Standard ingredients include 3 to 4 chopped parsley stems, 1/2 teaspoon (2.5 mL) dried thyme leaves, a bay leaf, and 3 to 4 black peppercorns. You may include other herbs and spices to your liking.