BROWN STOCK RECIPES

Name: Basic Brown Stock
Prep time: 15 min
Cook time: 14 h
Total time: 14 h 15 min
Yield: 5 quarts
Ingredients: 5 lbs soup bones, Bare rendering, sawed in 2 inch pieces; 1 bunch carrot, unpeeled and chopped; 3 yellow onions, unpeeled and chopped; 1 head celery, chopped

BASIC BROWN STOCK RECIPE - FOOD.COM

Basic Brown Stock Recipe - Food.com image

Make and share this Basic Brown Stock recipe from Food.com.

Total Time 14 hours 15 minutes

Prep Time 15 minutes

Cook Time 14 hours

Yield 5 quarts

Number Of Ingredients 4

Ingredients

5 lbs soup bones, Bare rendering, sawed in 2 inch pieces
1 bunch carrot, unpeeled and chopped
3 yellow onions, unpeeled and chopped
1 head celery, chopped

Steps:

Roast the bones in a 400 degree F oven for about 2 hours, watch so they don't burn, just want them toasty brown not blackened.
Put bones in soup pot.
Add 1 quart of water for each pound of bones.
For 5 pounds add 1 bunch of carrots, 1 head celery, and 3 yellow onions.
Bring the stock to a heavy simmer, uncovered, and cook for 12 hours.
Add water if needed.
DO NOT ADD SALT!
Strain the stock and store in fridge.
A layer of fat will form on top.
Leave this in place to help seal the stock from air until ready to use.
This stock will be gelatinous.
If not using all in several days, I place some in vaccum bags and seal for freezing.

Nutrition Facts : Calories 41.8, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 79.4, CarbohydrateContent 9, FiberContent 2.7, SugarContent 4.6, ProteinContent 1.4

BROWN CHICKEN STOCK RECIPE | ALLRECIPES

Brown Chicken Stock Recipe | Allrecipes image

A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it. I save up 'used' bones in a freezer bag in the freezer for weeks or months until I have enough to make a stock. This is also a great way to use the backs or necks from whole chickens.

Provided by KATHYTAP11

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours 0 minutes

Yield 12 servings

Number Of Ingredients 12

Ingredients

2?½ pounds chicken bones
¼ cup olive oil
2 red onions, sliced
1 stalk celery
2 carrots, diced
8 cups water, or as needed
1 head garlic, halved
½ teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon dried basil
4 teaspoons kosher salt
1 tablespoon cracked black peppercorns

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.

Nutrition Facts : Calories 48.7 calories, CarbohydrateContent 2 g, CholesterolContent 0 mg, FatContent 4.5 g, FiberContent 0.3 g, ProteinContent 0.4 g, SaturatedFatContent 0.6 g, SodiumContent 648.6 mg, SugarContent 0.1 g

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