Instructions: Roughly chop the onion, carrot and celery. Put the bones in a large stew pan or stock pot, add water and bring to a boil. Skim off scum as it accumulates.

Add chopped vegetables, bouquet garni and salt to the pan. Reduce heat and simmer with pan lid slightly ajar, for about 4 hours.

Strain the stock and then let cool. When cold remove the fat from the surface.

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