Notes on making stock

Chicken bones, water, and mirepoix, along with bay leaves, peppercorns, parsley stems, and thyme wrapped in cheesecloth and called a sachet d'epices. 

"You want to cook stock at what?" Chef Pardus asked. Several voices called out,  "At a lazy bubble".

"A few bubbles breaking the surface every few seconds. Why? Because we don't want to emulsify the fat into the the stock and stir up other impurities. We're looking for clarity here".