Brown Stock

• Produce

  • 1/4 cup 2 oz. carrots
  • 1/4 cup 2 oz. celery
  • 1 cup 4 oz. onion
  • 1 cup 4 oz. tomatoes
  • 1/2 Bay leaf
  • 2 Parsley, stems
  • 1/4 tsp Thyme

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1/2 Clove, whole
  • 1/4 tsp Peppercorns, whole black

• Oils & Vinegars

  • 1 Oil of choice to help with browning

• Liquids

  • 3 qt Water

• Other

  • 3 lbs bones, cut into 2-4 inch pieces

Found on foodabovegold.com

Description

Ingredients

• 3 lbs bones, cut into 2-4 inch pieces
• oil of choice to help with browning (optional)
• 2 tbsp tomato paste (optional)
• 3 quarts cold water + extra for deglazing
• 4 oz. onion (about 1 cup), chopped
• 2 oz. carrots (about 1/4 cup), chopped
• 2 oz. celery (about 1/4 cup), chopped
• 4 oz. tomatoes (about one cup), chopped
• 1/2 bay leaf
• 1/4 tsp thyme
• 1/4 tsp whole black peppercorns
• 2-3 parsley stems
• 1/2 whole clove

Directions

• Preheat oven to 425°F. If using the oil to help with browning, lightly coat the bones.
• Lay the cut bones in a single layer in a roasting pan and roast in the oven for 30 Minutes, or until well browned Optional: Remove them from the oven and lightly brush them with the tomato paste. Return to the oven and roast for an additional 10 Minutes.
• Drain any fat from the roasting pan and set aside. Remove the bones from the pan and place them in the stock pot. Cover with the cold water and bring to a simmer.
• Transfer the roasting rack to the cooktop and deglaze the roasting pan. Add the results to your stock.
• Toss your chopped mirepoix in the reserved fat and place on the roasting rack in the preheated oven. Roast for 25 Minutes or until the mirepoix is well browned. Cooking times will vary based on the size you cut your mirepoix and how uniformly they are chopped.
• Add the browned mirepoix, tomatoes, and sachet to the stock pot and and simmer for 3Hours to 4 Hours. Skim the surface as needed. If your bones become exposed, add a little extra water as needed and turn down the heat slightly.
• Strain the stock through a sieve lined with cheesecloth and cool in a food-safe way, such as a cold-water bath.