...............and I don't mean just a bunch of chit tossed together and boiled to death. That is not STOCK, that is (very) poorly made broth. Using the term "broth" loosely.
What I mean is, STOCK, in the traditional, culinary correct sense.. Roasted bones on a bed of mirepoix. Then basted with tomato paste and re-roasted. Into a pot with herbs of choice and SLOW SIMMERED (as in, 1 bubble every second or two) for a full day - 12 hours minimum - skimming off the by-products.
Chill overnight. Skim chilled fat on day 2, return to low simmer and reduce. Then, a little extra love, which I don't care to share right now, but............
Anyone else appreciate a well made, traditional, correct, slow made stock?
I might be willing to share my secrets if anyone else has the guts to share theirs????
