Stock

-bones, veggies (mirepoix), aromatics
-water 4" above food and simmer in medium heat, skimmed, strained
-store a cup per zip lock in freezer once cools down
-beef 8 hours
-chicken 4 hours

White Stock
-boil chicken or fish or beef bones or veggies
-add mirepoix, standard sachet d'epices
-3 tbsp white wine
Brown Stock
-brown bones in oven till golden brown
-caramelize mirepoix in small oil
-add 1 cup tomato paste till brown
-deglaze with wine
-transfer to pot and add water
-bring to boil, add sachet and let simmer