Basic Brown Stock Recipes

BASIC BROWN STOCK

Steps:

• Bones should be cut into 3 to 4 inch pieces.
• Place the bones in a roasting pan in a hot oven (400 F/200 C) and brown them well.
• Remove bones from pan and place in a stock pot.
• Cover with water and bring to a simmer.
• Simmer, skimming impurities from top of water as they rise.
• Drain and reserve the fat from the roasting pan.
• Deglaze* the pan with water and add to the stockpot.
• Mirepoix.
• Toss the onions, carrots and celery in some of the reserved fat, add to the roasting pan and brown well in the oven.
• (Browning may be done on top of the stove if desired) Add the browned mirepoix and the tomato puree to the stock pot.
• Continue to simmer.
• Prepare the sachet by placing the bay leaf, thyme, peppercons, parsley stems and whole clove in a square of cheese cloth.
• Tie with a string, leaving one end of the string long enough to tie to the stockpot handle.
• Add the sachet to the stockpot.
• Tie the string to the stockpot handle.
• Continue to simmer the stock for a total cooking time of 5-6 hours, skimming the surface as necessary.
• Add water as needed to keep bones covered.
• Strain through a china cap lined with several layers of cheesecloth.
• Cool the stock, vented, in a cold water bath and then refrigerate.
• *Todeglaze the pan, carefully add a little water to the warm pan, stirring to loosen the bits of meat and bone left in the pan.

BROWN CHICKEN STOCK

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
• Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
• Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
• Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.

BROWN STOCK

Steps:

• Spread the bones and the beef in a flameproof roasting pan and roast them in pre-heated 400°F. oven for 25 minutes. Add the onions and the carrots, roast the mixture, stirring once or twice, for 30 minutes more, or until it is browned well, and transfer it with a slotted spoon to a stockpot or kettle. Pour off any fat from the pan, add 2 cups water, and deglaze the pan over high heat, scraping up the brown bits. Add the liquid to the pot with 14 cups cold water and bring the liquid to a boil, skimming the froth. Add 1/2 cup cold water and bring the mixture to a simmer, skimming the froth. Add the celery, the garlic, the parsley, the salt, the thyme, and the bay leaf and simmer the mixture for 4 hours. If a more concentrated flavor is desired, boil the stock until it is reduced to the desired concentration. Strain the stock through a fine sieve into a bowl and let it cool to warm. Chill the stock and remove the fat. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.

BROWN BEEF STOCK

Steps:

• Heat oven to 400 degrees.
• Arrange bones and short ribs in a single layer in a large, heavy roasting pan. Drizzle with oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
• Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add water and bring to a boil, scraping up any brown bits from bottom with a wooden spoon. Boil until liquid is reduced by half, about 3 minutes. Pour contents of pan into the stockpot.
• Add enough water to stockpot to cover bones and vegetables by 2 inches (about 6 quarts). Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
• Carefully pour stock through a cheesecloth-lined sieve (do not press on solids) into a large heatproof bowl or another stockpot; discard solids. Stock will be dark brown. Skim off fat if using immediately or let cool completely (in an ice water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing.

BASIC BROWN STOCK

Steps:

• Roast bones and vegetables Heat oven to 400°F. Arrange bones and beef in a single layer in a large heavy roasting pan. Drizzle with the oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
• Deglaze pan Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add the water or wine and bring to a boil, scraping up any brown bits from bottom with a wooden spoon fig. 1.1, boil until liquid is reduced by half, about 3 minutes. Pour everything into the stockpot.
• Make stock Add enough water (about 6 quarts) to stockpot to cover bones and vegetables by 2 inches. Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
• Strain stock Carefully pour stock through a fine sieve (do not press on solids) into a large heatproof bowl or another stockpot and discard solids. Stock will be dark brown. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing. Brown stock and its variations can be refrigerated for up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
• BROWN CHICKEN STOCK
• Follow the above recipe to roast the flavor base and deglaze the pan using 5 pounds chicken parts (backs, necks, and wings) in place of veal and beef; omit garlic and use only 1 tablespoon tomato paste. Then make stock, adding enough water to cover everything by about 1 inch (about 3 quarts). Bring to a boil, then reduce heat to a gentle simmer. Add 1 dried bay leaf and 1 teaspoon peppercorns and cook 1 1/2 to 2 1/2 hours, skimming surface frequently. Strain, chill, and store as directed above. Makes 2 1/2 quarts.