How to Make a Brown Stock

Brown stocks are made from carmelized bones/vegetables.

NOTE: Do not rinse the bones beforehand. The proteins, etc. already present are an asset when browning.

1. Carmelize the bones

1. spray pan with cooking spray
2. rub with oil
3. brown in an oven at 375 degrees (low temp in case you get busy. Allows for greater leeway)

2. Add tomato product to the bones and brown again. (Will take much less time)
3. Carmelize the mirepoix (same as above)
4. Put the bones in a stock pot
5. Add cold water
6. Degrease the pan
7. Deglaze the pan (putting the pan over heat, pour in wine or other liquid)
8. BTAB/DTAS
9. Skim the impurities
10. Add Mirepoix
11. Add sachet or bouquet garni
12. Simmer
13. Strain
14. Vent
15. Label and Date