Soups: Brown Stock 01 by Recipe Cottage

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	Brown Stock 01

		Brown Stock 10-12 lb bones, veal or beef Cut bones to 3-4 inch pieces. Do not wash or blanch bones. Bake at 375 until well browned, this will take over an hour. Some chefs prefer to oil the bones lightly before browning. When bones are browned, remove from pan and place in stock pot. Add: 10-12 qt cold water Skim and let stock continue to simmer. Drain and reserve the fat in the roasting pan. Deglaze the pan with water and add to stock pot. Brown mirepoix with reserved fat. Mirepoix: 1 lb onion, chopped 8 oz carrot, chopped 8 oz celery, chopped Add browned mirepoix and 1 lb tomatoes or tomato puree and sachet: 1 bay leaf 1/4 tsp thyme 1/4 tsp peppercorns 6-8 parsley stems 2 whole cloves Continue to simmer for total cooking time of 6-8 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 refrigerate. (basically, fill sink with cold water and let water run slowly or refill sink with cold water every few minutes, stir stock every few minutes until it's cool) It's important to cool the stock quickly. Improperly cooled stock can spoil in 6-8 hours, because it is a good breeding ground for bacteria. Stock will keep for 2-3 days if properly refrigerated.