Part 4/8:
As your stock gently simmers, skimming becomes essential. Remove impurities to ensure your stock is clean and clear. Use a ladle dipped in hot water to skim the surface frequently for the first hour. Cooking time is crucial; after eight hours, incorporate your well-roasted vegetables, followed by aromatics just before the stock finishes cooking.
Once complete, the stock should cool and then be strained through a fine-mesh sieve to separate the liquid from solids, giving you a beautifully clear base that can be stored for various culinary applications.