This is a basic recipe, it can be spiced up with a chili pepper or two, a bit of star anise, coriander seeds, garlic and some ginger for the foundation of Vietnamese inspired soup or you could even add some rosemary and extra thyme to lean it more towards holiday-inspired dishes. When making stock, we never add salt. Consider this, this batch of stock could be made for multiple dishes, if we add salt now and one of those dishes requires us to reduce the stock down, we are risking that dish being too salty. Lastly, remember to cool your stock quickly once it is done, use two bowls, one bigger than the other. In the larger bowl add ice and cold water, then add the stock to the smaller bowl and rest it in the ice bath, stir the stock until it is cool enough to place into the refrigerator or freezer.This recipe makes about 8 cups of stock (equivalent to 2 boxes of stock from the store) and takes approximately 3 1/2 hours.
1. Rinse the bones under cool water, then place in to a large stock pot. Add the cold water to cover the bones by about 2 inches. Slowly bring the stock to a simmer. If any foam or scum comes to the top of the stock, skim and discard it. Simmer for about 2 hours.
2. In the meantime, create a spice sachet with either a spice bag or cheese cloth and twine. Add the parsley, thyme, peppercorns and bay leaves to the sachet.
3. After 2 hours, add the onions, carrots, celery and spice sachet then simmer another 1 hour and 30 minutes. Strain the stock then use immediately or cool quickly and store in the refrigerator for a 2-3 days or in the freezer for up to 2 months.