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This is a white stock, so there are no carrots in this stock.
Chop bones to release maximum flavour, rinse carcase under cold water, place in pot of cold water and blanch by bringing to the boil and then straining the liquid out.
Place the bones back into the pot, cover with cold water and bring back to the boil, reduce to a simmer.
Add mirepoix and bouquet garni, simmer gently for 2 hours, skimming frequently.
Strain, cool rapidly and store appropriately.