How to Make Brown Stock

How to Make Brown Stock

Introduction to Brown Stock

• The process begins with preparing brown stock, which requires roasting bones for enhanced flavor.

• Mirepoix, a mixture of carrots, onions, and celery, is essential for most stocks.

Roasting the Bones

• Tomato paste is added before roasting the bones in the oven to deepen the flavor.

• The roasted bones should be well-browned; slight charring contributes color and taste to the stock.

Deglazing and Preparing for Cooking

• After roasting, bones are transferred to a stockpot where deglazing occurs by adding liquid to dissolve flavorful residues from the pan.

• Cold water is used as a base for cooking the stock along with a sachet of herbs/spices.

Cooking Process

• The stock will be left to cook overnight; this slow cooking extracts maximum flavor from the ingredients.

Final Steps and Storage

• Once cooked, the stock is strained and placed in the fridge; fat will solidify on top for easy removal.