This week is only only time of the year that many of you may make a stock. Great stock is NOT a thing you boil for 10 hours until you taste something. That’s yields a muddy, overcooked flavor. The water should barely cover the bones and maybe have a few veggies. Simmer it for 2-3 hours tops. That should be delicious and fresh tasting. Think "Bone Tea."
Great advice. Thank you.