In case you were wondering. Which means the stock preparation was successful.
Unfortunately, I left the lit on the stock pot throughout the night, which according to Jacques Pepin is a no no. This causes the albumin from the bones to melt back into the stock, making it thicker and "more caloric" (i.e. fattier).
Next task is to reduce the stock to demi-glace and glace de viande.
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