At the CIA, we made gallons and gallons of this excellent stock every day. It’s used in the five restaurants that are maintained by the New York Culinary Institute. This recipe is simple, but it does require your attention; as a matter of fact, it takes about 4 hours to make this excellent stock, but in the end it’s well worth the wait. If, after you make this stock, and take the next step and create a consommé by building a raft, you have a super flavorful liquid that will knock your socks off. That’s right, your socks will actually be blown off your feet.