Brown Stock

Recipe Cuisine: Soups/stews
Recipe Category: Soups/stews
Recipe Serves: 6

Recipes Ingredients:

2 lb Beef Bones And Trimmings
-bones,
2 lb Veal Bones, Cut Up
Carrots, onions, celery, and
3 lg Carrots, Scrubbed, Unpeeled,
-garlic in a roasting pan
-and
-and
Cut Up
Sprinkle them with the oil.
3 lg Onions, Quartered
-Roast, turning the bones
1 Stalk Celery, Split
-from
1 Clove Garlic, Crushed
Time to time, until very
2 tb Olive Oil
-well browned, about 1 1/2
2 c Hearty Red Wine
-hours.
1 bn Fresh Parsley
Scrape the bones and
Several Sprigs Of Fresh
-vegetables into a large
-Thyme
-stock kettle.
Freshly Ground Black Pepper
Add the remaining
-To
-ingredients and simmer over
Taste
-low heat for
8 c Water
4 To 5 hours, or longer,
Preheat the Oven to 400
-skimming the foam from the
-degrees F. Spread the

Recipe Instructions:

It is not difficult to make stock at home, and the results are well worth the trouble. Far healthier and tastier than any kind of commercial stock base, homemade stock produces sauces of infinitely higher quality as well. Don't hurry the process; most stocks benefit from long slow simmering on the back of the stove. surface from time to time. Then strain the stock through a cheesecloth lined strainer and allow it to cool. Skim off any fat and chill. Yield: About 6 cups. From The Complete Book Of Sauces by Sallie Y. Williams