BROWN STOCK DEFINITION RECIPES
BASIC BROWN STOCK RECIPE - FOOD.COM
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
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
BASIC BROWN STOCK RECIPE | MYRECIPES
Provided by MyRecipes
Yield about 3 quarts
Number Of Ingredients 12
Steps:
- Place ribs, onion, and carrot in a shallow roasting pan. Bake at 400° for 30 minutes or until meat is browned, turning to brown all sides.
- Transfer ribs, onion, and carrots to a large stock pot. Add remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, for 3 hours. Remove from heat; let cool to lukewarm.
- Strain stock, reserving liquid. Discard ribs, vegetables, and spices. Place stock liquid in a container; cover and refrigerate until thoroughly chilled. Lift solid fat from top of stock; discard fat. Use Basic Brown Stock as a base for soups, sauces, or gravies.
- Note: Basic Brown Stock may be frozen up to 3 months.
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In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal bones. This recipe is from the "Martha Stewart's Cooking School" cookbook.
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- 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.
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BROWN BEEF STOCK RECIPE | MARTHA STEWART
In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal bones. This recipe is from the "Martha Stewart's Cooking School" cookbook.
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Reviews 3.6
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Reviews 3.6
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- 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.
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BROWN CHICKEN STOCK RECIPE | DELICIOUS. MAGAZINE
Browning the chicken carcass adds a rich, deep flavour to this freezable stock. Use it to make wonderful pies, sauces and casseroles.
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Reviews 5
Total Time 0 minutes
Cuisine French recipes
Calories per serving
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine French recipes
Calories per serving
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According to many of the technical definitions you will see, a Brown Stock is made with water, a Brown Mirepoix and browned bones. That being said, rules were made to be broken and have been broken since at least as early as Chef Auguste Escoffier, the scion of the Golden Era of French Cooking.
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HOW TO MAKE BROWN STOCK - THE RELUCTANT GOURMET
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