After 3 hours of simmering add your Onion, Carrot and Celery which is also known as a standard Mirepoix and the Bay, Parsley, Peppercorns, and Thyme which is also known as the Sachet E’pice. Cook for an additional hour then drain through a fine mesh strainer into either a metal container that can be placed in an ice bath to chill for future use or another pan for immediate use.