|Bring the bones and water to a boil in the stock pot. Reduce heat and simmer for 30 minutes. Skim and discard any scum that rises.|
|Add the onion, herbes de Provence, cloves, bay leaves, and soy sauce if using. Also add the contents of gnarly box at this time if using. Bring to a boil and then simmer for 2 1/2 hours or more if you have the time.|
|Line the mesh strainer with moistened paper towels and strain the stock through it. Cool the stock then store. It will keep in the fridge for 5 days or for a few months in the freezer.|
source: Jacques Pepin
Straining the broth through the moistened paper towel not only captures fine particles, but it also absorbs the fat. I had stored my stock in the fridge with the intent of skimming the solidified fat the next day. I was pleasantly surprised to see that there was virtually none!