Fond blanc - White stock

1. Place all the meat and bones in a stock pot and cover with water to 2 inches above.
2. Bring to a simmer over medium heat, skimming of foam and scum as it rises to the surface.
3. Reduce the heat and simmer uncovered and undisturbed for 30 minutes. Do not let it boil.
4. Skim if necessary and add the vegetables, bouquet garni and salt.
5. Stir, partially cover and simmer for 6 to 8 hours.
6. Using tongs or a spider remove the bones and discard.
7. Strain the stock into another container and discard the vegetables.
8. Now strain the stock back into the rinsed stock pot through a double layer of dampened cheesecloth.
9. Set the pot in a sink of cold water to cool rapidly then put it into the refrigerator to chill.
10. Remove from the refrigerator and lift the layer of solidified fat off and discard.
11. Divide the stock into suitably sized portions and freeze.

Fond brun - Brown stock

1. Brown the bones in the oven at 400ºF turning from time to time being careful not to burn them.
2. Remove the bones form the oven and place them in the stock pot.
3. Place the baking pan on the stove top and brown the onions and carrots in the pan adding some oil or fat if necessary. Add them to the stock pot.
4. Deglaze the pan with some water and add to the stockpot.
5. Continue as above.

Notes

• If not frozen, stock should be refrigerated in a covered container but must be used within 3 to 4 days or brought to the boil that often or it will sour.