If you make your stock correctly, never boiling it, and letting it
simmer for 12+ hours, it should be almost as clear as a consume'.
I roast the bones, roast the veg(carrot, celery, onion). I use
some tomato paste or tomato scraps. Black peppercorns, bay
leaf, a little dry thyme and oregano, Red table wine, and mushroom
stems. Fill stock pot starting with veg and seasonings. Then tomato
paste and wine. Then Bones. Fill pot a little above bones with cold
water. Then gently heat stock to a simmer. Just like in a consume'
the heating process will bring all the fat and impurities to the top and
for a raft of sorts. Having a spigot on the bottem of the pot helps
an enormous amount. If you do not have that luxury, then look for
a large used coffee urn at a used rest. supply shop or yard sale.
They are great for making stocks at home. I prefer to leave a beef
stock for 24 to 36 hours. If you make your stock right it will be
clear and flavorful. A stock will not become seasoned on its own.
Since it already has pepper you would season with a little Kosher
salt only. If any one out there has never tried the old coffee urn
trick, it is a real winner. Just experiment with water to get temp right.
I know you guys already know how to make stock. For what its