DIRECTIONS:

Place herbs and spices in a cheesecloth. Place the cheesecloth with herbs in a 12-quart stockpot, along with veggies. Add the water and cook on high until bubbles form. Once bubbles have formed, turn the heat down to medium/low heat. A stock should Never boil but a low simmer is okay. Use a spoon or small mesh strainer to skim the scum from the top of the stock every 10 to 15 minutes. After the first hour, skim twice for the next 2 hours. You may have to add water to keep everything submerged. The stock shouldn’t be covered and the stock should simmer for at least 8 hours.

Once the stock has finished cooking, strain stock through a fine strainer into a large stockpot. The solid contents of the stock should be discarded. The stock should be cooled immediately in the sink full of ice and water. you want to ensure the stock cools below 40 degrees before being placed in the refrigerator overnight. The next day you should take the fat off the top of stock before storing it. Stock can last in the refrigerator for up to 3 days or frozen up to 6 months. Before using stock make sure you boil for 2 to 3 minutes prior to using.