BASIC BROWN STOCK
Make and share this Basic Brown Stock recipe from Food.com.
Provided by Chef Shadows
Categories Stocks
Time 14h15m
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, Fat 0.2, SaturatedFat 0.1, Sodium 79.4, Carbohydrate 9, Fiber 2.7, Sugar 4.6, Protein 1.4
BASIC BROWN STOCK
Make and share this Basic Brown Stock recipe from Food.com.
Provided by Leta8076
Categories Stocks
Time 6h40m
Yield 5 quarts
Number Of Ingredients 12
Steps:
- Bones should be cut into 3 to 4 inch pieces.
- Place the bones in a roasting pan in a hot oven (400 F/200 C) and brown them well.
- Remove bones from pan and place in a stock pot.
- Cover with water and bring to a simmer.
- Simmer, skimming impurities from top of water as they rise.
- Drain and reserve the fat from the roasting pan.
- Deglaze* the pan with water and add to the stockpot.
- Mirepoix.
- Toss the onions, carrots and celery in some of the reserved fat, add to the roasting pan and brown well in the oven.
- (Browning may be done on top of the stove if desired) Add the browned mirepoix and the tomato puree to the stock pot.
- Continue to simmer.
- Prepare the sachet by placing the bay leaf, thyme, peppercons, parsley stems and whole clove in a square of cheese cloth.
- Tie with a string, leaving one end of the string long enough to tie to the stockpot handle.
- Add the sachet to the stockpot.
- Tie the string to the stockpot handle.
- Continue to simmer the stock for a total cooking time of 5-6 hours, skimming the surface as necessary.
- Add water as needed to keep bones covered.
- Strain through a china cap lined with several layers of cheesecloth.
- Cool the stock, vented, in a cold water bath and then refrigerate.
- *Todeglaze the pan, carefully add a little water to the warm pan, stirring to loosen the bits of meat and bone left in the pan.
Nutrition Facts : Calories 51.2, Fat 0.2, SaturatedFat 0.1, Sodium 67.8, Carbohydrate 12.1, Fiber 2.7, Sugar 5.6, Protein 1.6
BROWN STOCK
Steps:
- Spread the bones and the beef in a flameproof roasting pan and roast them in pre-heated 400°F. oven for 25 minutes. Add the onions and the carrots, roast the mixture, stirring once or twice, for 30 minutes more, or until it is browned well, and transfer it with a slotted spoon to a stockpot or kettle. Pour off any fat from the pan, add 2 cups water, and deglaze the pan over high heat, scraping up the brown bits. Add the liquid to the pot with 14 cups cold water and bring the liquid to a boil, skimming the froth. Add 1/2 cup cold water and bring the mixture to a simmer, skimming the froth. Add the celery, the garlic, the parsley, the salt, the thyme, and the bay leaf and simmer the mixture for 4 hours. If a more concentrated flavor is desired, boil the stock until it is reduced to the desired concentration. Strain the stock through a fine sieve into a bowl and let it cool to warm. Chill the stock and remove the fat. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.
BASIC BROWN STOCK
Steps:
- Roast bones and vegetables Heat oven to 400°F. Arrange bones and beef in a single layer in a large heavy roasting pan. Drizzle with the oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
- Deglaze pan Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add the water or wine and bring to a boil, scraping up any brown bits from bottom with a wooden spoon fig. 1.1, boil until liquid is reduced by half, about 3 minutes. Pour everything into the stockpot.
- Make stock Add enough water (about 6 quarts) to stockpot to cover bones and vegetables by 2 inches. Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
- Strain stock Carefully pour stock through a fine sieve (do not press on solids) into a large heatproof bowl or another stockpot and 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. Brown stock and its variations can be refrigerated for up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
- BROWN CHICKEN STOCK
- Follow the above recipe to roast the flavor base and deglaze the pan using 5 pounds chicken parts (backs, necks, and wings) in place of veal and beef; omit garlic and use only 1 tablespoon tomato paste. Then make stock, adding enough water to cover everything by about 1 inch (about 3 quarts). Bring to a boil, then reduce heat to a gentle simmer. Add 1 dried bay leaf and 1 teaspoon peppercorns and cook 1 1/2 to 2 1/2 hours, skimming surface frequently. Strain, chill, and store as directed above. Makes 2 1/2 quarts.
BROWN BEEF STOCK
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.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 1/2 quarts
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees.
- Arrange bones and short ribs in a single layer in a large, heavy roasting pan. Drizzle with oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
- Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add water and bring to a boil, scraping up any brown bits from bottom with a wooden spoon. Boil until liquid is reduced by half, about 3 minutes. Pour contents of pan into the stockpot.
- Add enough water to stockpot to cover bones and vegetables by 2 inches (about 6 quarts). Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
- 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.
BROWN CHICKEN STOCK
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
Time 3h30m
Yield 12
Number Of Ingredients 12
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, Carbohydrate 2 g, Cholesterol 0 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.6 g, Sodium 648.6 mg, Sugar 0.1 g
More about "basic brown stock recipes"
BASIC BROWN STOCK RECIPE | MYRECIPES
From myrecipes.com
Servings 3
- 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.
BASIC BROWN STOCK RECIPE - COOKING INDEX
From cookingindex.com
BASIC BROWN STOCK FOOD- WIKIFOODHUB
From wikifoodhub.com
10 BEST SOUP WITH BROWN STOCK RECIPES | YUMMLY
From yummly.com
A BASIC BROWN STOCK - FOODWRITE
From foodwrite.co.uk
BROWN CHICKEN STOCK – FOOD WHAT WE LOVE
From foodwhatwelove.com
BACK TO…COOKING SCHOOL: HOW TO MAKE BROWN STOCK
From simplebites.net
BROWN STOCK - SMART KITCHEN | ONLINE COOKING SCHOOL
From smartkitchen.com
HOMEMADE BROWN STOCK IN THE PRESSURE COOKER - YOUR GUARDIAN …
From yourguardianchef.com
BROWN STOCK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE BROWN STOCK FROM POULTRY | COOKING CHICKEN
From youtube.com
BASIC BROWN STOCK RECIPE, INDIAN VEGETARIAN RECIPES
From tarladalal.com
BASIC BROWN STOCK RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
HOW TO MAKE A BASIC BROWN STOCK - YOUTUBE
From youtube.com
BASIC BROWN STOCK RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
BASIC BROWN BEEF OR VEAL STOCK RECIPE - LOS ANGELES TIMES
From latimes.com
HOW TO MAKE BROWN STOCK - THE RELUCTANT GOURMET
From reluctantgourmet.com
TYPES OF STOCK - WHITE | BROWN | VEGETABLE | FISH
From setupmyhotel.com
BROWN STOCK - COMPLETE INFORMATION INCLUDING HEALTH BENEFITS, …
From justgotochef.com
THE BASICS OF MAKING STOCK - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE YOUR OWN BEEF (BROWN) STOCK IN PHOTOS
From thespruceeats.com
BROWN STOCK RECIPE – MOTHER EARTH NEWS
From motherearthnews.com
BASIC BROWN STOCK - CAST IRON PAN STORE
From castironpanstore.com
STOCK (FOOD) - WIKIPEDIA
From en.wikipedia.org
BACK TO BASICS: BROWN STOCK - THE CHOPPING BLOCK
From thechoppingblock.com
BASIC BROWN STOCK - BACKWOODS HOME MAGAZINE
From backwoodshome.com
BASIC BROWN STOCK VIDEOS AND ROYALTY-FREE FOOTAGE - ISTOCK
From istockphoto.com
BROWN STOCK - SIMPLE HOME COOKED RECIPES
From simplehomecookedrecipes.com
BASIC BROWN STOCK ILLUSTRATIONS
From istockphoto.com
BASIC FOODS CHECKLIST: HOW TO STOCK YOUR KITCHEN FOR SIMPLE MEALS
From food.unl.edu
BASIC BROWN BEEF OR VEAL STOCK RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE BROWN STOCK (BEEF STOCK) | THE CULINARY COOK
From theculinarycook.com
BROWN STOCK - GOOD HOUSEKEEPING
From goodhousekeeping.com
HOW TO MAKE BROWN STOCK - FOOD ABOVE GOLD
From foodabovegold.com
BASIC BROWN STOCK RECIPE BY DIET.CHEF | IFOOD.TV
From ifood.tv
BROWN STOCK DEFINITION RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE BROWN CHICKEN STOCK - SERIOUS EATS
From seriouseats.com
BASIC BROWN STOCK | KILLER NOMS
From killernoms.com
BROWN STOCK – COOKERYSKILLS
From cookeryskills.com
BASIC BROWN VEAL STOCK | THE SPLENDID TABLE
From splendidtable.org
#course #main-ingredient #preparation #5-ingredients-or-less #soups-stews #vegetables #easy #beginner-cook #stocks #meat
You'll also love