Brown Stocks (Fonds Bruns)

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Brown Stocks (Fonds Bruns)

  • Preheat oven.
  • Clean and, if necessary, break bones.
  • Brown bones in roasting pan in oven.
  • Add mirepoix.
  • Transfer bones and mirepoix to stockpot.
  • Remove fat from roasting pan.
  • Deglaze sucs.
  • Cover browned ingredients with cold water.
  • Simmer and skim.
  • Add bouquet garni and tomatoes.
  • Simmer, skim and defat frequently
    • Chicken stock: 4 hours
    • Veal & game Stock: 6-8 hours.
    • Beef Stock: 8-12 hours.
  • Drain through fine chinois.
  • Discard solids.

Brown Veal Stock (Fond de Veau Brun)

  • Roasted Veal bones.
  • Carrots.
  • Celery.
  • Onions.
  • Tomatoes.
  • Tomato paste.
  • Garlic
  • Bouquet garni.

Brown Beef and Veal Stock (Braisiere)

  • Roasted Beef and Veal bones.
  • Carrots.
  • Onions.
  • Celery.
  • Tomatoes.
  • Tomato paste.
  • Garlic.
  • Bouquet garni.

Brown Game Stock (Fond de Gibier)

  • Roasted game bones.
  • Carrots.
  • Celery.
  • Onions.
  • Tomatoes.
  • Tomato paste.
  • Garlic.
  • Bouquet garni.

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