Brown Stock
Serving Size : 1
Ingredients for prepare Brown Stock
:
| Amount | Measure | Ingredient - Preparation Method |
| 5 | Gallons | Water |
| 10 | Lb | Beef Bones - sawn |
| 10 | Lb | Veal Bones - sawn |
| 5 | Lb | Chicken Backs - or feet |
| 1/2 | | Celery Chopped |
| 1 | | Leek - chopped |
| 2 | | Onions - chopped |
| 2 | Lb | Carrot - chopped |
| 3 | Oz | Tomato Paste |
| 1 | Head | Garlic - crushed |
| 1 | | Ham Hock - sawn |
| 1/2 | Bunch | Parsley Stems |
| 5 | | Bay Leaves |
| 1 | Tbl | Peppercorns - crushed |
| 1/2 | Tbl | Thyme Leaf |
| 2 | Cups | Red Wine |
recipe Brown Stock
1. Blanch the bones by placing on a bed of
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Mirepoix in a roast pan. 2. Add all ingredients but water. Roast
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in a 350 degree F oven until well browned. Do not let anything burn. Baste with red wine. 3. Bring
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to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises.
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4. Scald clean containers, and strain stock into each, seeing some fat
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into each to act as a protective cap. Cover with saran and cool. 5. This will keep
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at least a week, but should be part of the regular weekly
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Mise en place. Excess should be frozen or reduced for glac d'viand, a 10-1 reduction.
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The fat from the top is nice to use for making brown
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roux, as it has just the right color and flavor. NOTES: These recipes are
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for 5 gallons, but you can cut them in half. It hardly pays to make
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less than 10 quarts, but if space is a factor, reduce the
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stock by boiling to half its original volume. The flavors will be more
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pronounced, as will any errors introduced. Preparation Time: 24:00
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