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all looks good
necks and backs will give a thicker more gelatinous stock
never boil
never stir
mirepoix % 1/2 onion,1/4 carrot,1/4 celery
ratio of mirepoix to bones like 5-10 percent weight of bones
cook 6-8 hours adding mirepoix and boquet garni last 2-4 hours
boquet garni parsley stems, bay leaf, thyme(fresh), black peppercorns
roasted bones with tomato product+ mirepoix= brown stock
raw bones + mirepoix= white stock
for more refinement make consome
take cooled stock that is farily clear
put in pot
in blender,robot coupe(cuisnart) combine 1 chix breast with 4 eggs and mirepoix if desired for more flavor add to stock
stiring constantly bring to a simmer stop stiring when eggs start to coagulate(165 or so)
chicken and eggs should raise to surface and float creating a "raft"
break a 1- 2 inch hole in a spot that looks like the stock is going to break thru let simmer 1 hour
do not boil
using a ladle to remove stock strain trying to leave raft intact
consomme should be very clear but still golden in color
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