Standard Procedure for a White Stock

This has been drilled into my head so many times, I thought I should write it out for reference.

White stock (stock made without carmelization)

1. Rinse bones
2. Add cold water
3. Bring to a Boil/Down to a Simmer
4. Skim protein impurities from the surface.
5. Add mirepoix
6. Add sachet or bouquet garni
7. Simmer for allotted time
8. Strain through a chinois
9. Vent
10. Label and Date