If there were just one stock I'd encourage you to make, this is it. Why? Because it is the foundation of more soups and sauces than any other stock I use.
For this recipe, you'll need a large stockpot, a colander, and a fine-mesh strainer (or a colander lined with cheesecloth).
This recipe is a component of Grill-Roasted Rack of Lamb in Red Mole and Tamarind Barbecued Duck with Smoky Plantain Crema .