<http://schema.org/recipeInstructions>
" Place the bones (and meat, if you are using it) in a large stockpot with water to cover well. Bring slowly to a boil; remove the scum with a ladle or spoon as it rises. It should stop rising after about 5 minutes. Add the vegetables and simmer very gently, partially covered, for 4 to 5 hours (more to concentrate flavor). Skim off fat and scum every hour or so. Add water if necessary to keep ingredients covered; do not allow stock to boil. Strain the stock through a sieve into a bowl. When stock has cooled, set uncovered in refrigerator for several hours until fat is hardened; scrape off. Use within two days, or freeze."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3693/brown-stock-2258/?src=shelter_footer>