Put all the ingredients, except the salt and pepper, in a stock pot, bring to a boil, then reduce to a simmer. Skim the surface of foam until no more appears. Partially cover and simmer on a very low heat for no less than 6 hours.
Pour the broth through a cone-shaped strainer and discard all the bones, meat, vegetables, and bouquet garni. Now pour the broth through the strainer lined with cheesecloth. Season with salt and pepper.
To de-fat the broth, let it rest in a refrigerator until the fat congeals on the top and can be lifted off. The broth can be frozen for up to 6 months.
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