Brown Stock

How to make Brown Stock Recipe

Ingredients:
8 pounds Beef, veal, chicken, or game bones
1/4 cup Vegetable oil
6 quarts Water, cold

for the mirepoix:
2 cups Onions, in large dice
1 cup Carrots, in large dice
1 cup Celery, in large dice
1/2 cup Tomato paste

for the sachet d’épices:
1/2 teaspoon Thyme leaves
1/2 teaspoon Black peppercorns, cracked
3–4 Parsley stems
1 Garlic clove, crushed

Method:
Preheat the oven to 400°F (204.4°C).

Coat the bones with the oil and roast them, stirring frequently, until well browned.

Place the bones in a 10-quart (9.5 l) stockpot and cover with the cold water (keep roasting pan at hand). Bring to a simmer. Skim the surface, removing and discarding
any impurities.

While the stock comes to a simmer, heat the roasting pan used to brown the bones to clarify the fat. Drain the fat and reserve.

Deglaze the roasting pan with 2 cups (8 ounces, 240 ml) of the liquid from the stockpot. After the roasting pan is deglazed, add the remaining liquid to the simmering stock.

For the mirepoix, lightly coat the onions, carrots, and celery with some of the reserved fat, place them in the roasting pan, and brown thoroughly, stirring regularly.

Combine the tomato paste with the vegetables and return to the oven. Continue to roast the vegetables, stirring regularly, until the tomato paste starts to brown.

Add the roasted, browned vegetables to the simmering stock.

Deglaze the roasting pan again with 1/2 cup (4 ounces, 120 ml) of the liquid from the stockpot and add to the simmering stock.

To create the sachet d’épices, place the thyme, peppercorns, parsley, and garlic in a small square of cheesecloth and tie with twine. Add the sachet to the simmering stock.

Continue to simmer gently for 6 to 8 hours (3 to 4 hours for chicken). Skim the surface regularly, discarding the impurities. Add water as needed to keep the bones from becoming exposed as the stock evaporates.

Degrease the stock and strain through several layers of cheesecloth that have been rinsed in cold water and placed in a conical strainer.

Chef Tips:
Brown stock is a flavorful liquid made from caramelized beef, veal, chicken, or game bones and vegetables, simmered in water with seasonings for 6 to 8 hours (3 to 4 hours for chicken). This stock should be a rich, dark color, highly aromatic, and gelatinous when finished. The standard ratio of ingredients for brown stock is 8 pounds (3.6 kg) of beef, veal, poultry, or game bones, 6 quarts (5.7 l) of cold water, 1 pound (60 g) of mirepoix, and 1 sachet d’épices or bouquet garni per gallon of finished stock.

For any type of brown stock, be careful to thoroughly and evenly brown the bones and mirepoix. Remember, the difference between browned and burned bones is only a brief amount of time.