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You forgot one very important step-making a remi (or wash) from the bones after finishing your stock. After I strain my stock the first time I cover the bones with water again (just enough to cover) and simmer for 1-2 hours. I then stain that liquid off and use that as part of my liquid for my next batch of stock. You would be surprised how much flavor and stock you leave behind on your bones the first time around.
 
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