Bouquet Garni Including: A few small sprigs of thyme 5 black peppercorns2 allspice berries, 1/2 dried bay leaf
1rib of celeryroughly chopped
1medium sized carrotroughly chopped
1/2yellow sweet onionroughly chopped
Pear brandysuch as Poire Williams 1/4 cup, (optional, but recommended)
Roast the carcasses in a roasting pan at 375 until golden brown.
Remove the carcasses and add the vegetables to the pan and roast them, stirring occasionally to encourage even browning. When the vegetables are browned, about 20 minutes, deglaze the pan with the pear brandy, then pour the drippings and vegetables into a 4 quart or larger sauce pot and add the water, pear trim, carcasses and bouquet garni. Bring the mixture up to a nice simmer, then reduce the heat and cook for 2.5 hour, with the lid half on to prevent too much evaporation. Afterwords, strain the stock, then add it back to the pan and reduce until only 2 cups remains, another hour or two.