So I try to make my own stock from scratch as often as I can, but I think I may be doing a few things wrong. I have read a million recipes about this but none of them seem to be able to answer the question of how you know when when stock is actually DONE. Is it too thick? is it too thin? There seems to be no solid test along the lines of "the sauce should be thick enough to coat the back of a spoon."
For the record i just followed the "les halles" "recipe" (guidelines?) for veal stock.