* 1 kg of mixed bones (I used about 1.3 kg of frozen bones)
* 400 g each (after cleaning and peeling) of leeks and carrots, cut into chunks
* Few sprigs of parsley
* Celery leaves and celery - quantity depends on how leafy your celery is
* 6 bulbs of Garlic, separated into cloves but not peeled.
* 4 bay leaves
* 12 white peppercorns
* 6 blades of mace
* 4 Sprigs of rosemary
* 3.5 litres bottled or filtered water - this reduces the need for skimming


===Method===
* Place all of the ingredients in a large stockpot.
* Bring to boil and simmer for 3.5 hours.
* Strain through a colander.
* Strain again through a colander which has been lined with cheesecloth.
* Return stock to washed out pan and leave until cool.
* Place in fridge overnight and then remove the fat which will have hardened on the top.
* Bring to the boil again and allow to cool somewhat.
* Pour into 4 Lock&Lock or other containers and allow to go completely cool.
* Refrigerate for several hours.
* Remove any surplus fat that may and will have risen to the surface, then freeze.
* When you come to use the stock, filter it again, using the method given for ice filtered consommé.
* Chicken stock (1)
* The trick to making crystal-clear stock: Ice filtered consommé
#bones #colander #duck #freeze #whitepeppercorns #mace #fat #pheasant #parsley #quail #boiledorsimmered


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