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5 liters
Easy
4 hr
Prepare your mise en place.
Using a boning knife, trim the bones of all fat and skin. Place the bones under cold running water to rinse off any remaining fat particles.
Place the bones in a stockpot and cover them with cold water by 2 inches. Place the pot over medium heat and bring to just a simmer.
Skim off any foam that forms on top. Lower the heat and add the