- Heavy pot, but not aluminum.
- Bouquet Garni: Herbs and aromatics tied with cooking twine – thyme, parsley, bay leaf.
- 1-2 pounds bones: For chicken or turkey use the neck, back, ribs, wings, and best of all feet.
- Mirepoix: Chop carrots, celery and onion. 50% of the mix is onions.
- Water: Cover with cold, filtered water.
Simmer for 4 hours. Skim the top. Strain through a sieve lined with cheesecloth. Cool the stock quickly using an ice bath and refrigerate or freeze.