Transcription: Stocks are the foundation for many sauces and prepared dishes. To make a meat stock, add the vegetables, bones, water, and a bouquet garni, then bring to a boil. The water should just cover the bones as they will settle during the cooking process. Too much will result in a weak stock. Once the stock has reached a boil, it is essential to skim the scum from the top, reduce the heat to a simmer, and continue to skim frequently during the first half hour. Skimming can be less frequent for the remainder of the cooking time, but be careful not to stir the entire contents as it will result in a clou ...
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