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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.

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

Brown mirepoix with reserved fat.


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.


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