How To make Brown Stock
2 lb Beef Bones And Trimmings
2 lb Veal Bones, Cut Up
3 lg Carrots, Scrubbed, Unpeeled,
-and Cut Up 3 lg Onions, Quartered
1 Stalk Celery, Split
1 Clove Garlic, Crushed
2 tb Olive Oil
2 c Hearty Red Wine
1 bn Fresh Parsley
Several Sprigs Of Fresh -Thyme Freshly Ground Black Pepper -To Taste 8 c Water
Preheat the oven to 400 -degrees F. Spread the -bones, Carrots, onions, celery, and -garlic in a roasting pan -and Sprinkle them with the oil. -Roast, turning the bones -from Time to time, until very -well browned, about 1 1/2 -hours. Scrape the bones and -vegetables into a large -stock kettle. Add the remaining -ingredients and simmer over -low heat for 4 To 5 hours, or longer,
-skimming the foam from the It is not difficult to make stock at home, and the results are well worth the trouble. Far healthier and tastier than any kind of commercial stock base, homemade stock produces sauces of infinitely higher quality as well. Don't hurry the process; most stocks benefit from long slow simmering on the back of the stove. surface from time to time. Then strain the stock through a cheesecloth lined strainer and allow it to cool. Skim off any fat and chill. Yield: About 6 cups. From The Complete Book Of Sauces by Sallie Y. Williams
How To make Brown Stock's Videos
Brown Chicken Stock | Full Recipe
A primary stock will always provide more flavour than a secondary stock. The difference being that primary uses ‘raw’ meat carcass/bones/trimmings.
This stock relies upon caramelised bones and vegetables to make a rich, brown, slightly sweet, gelatinous, base stock which can then be enhanced by reduction and used across a variety of sauces and soups.
Culinary Lessons Covered:
1. Making stock with chicken wings
2. Using aromatic vegetables and herbs
3. Cold water to set impurities
4. How to extract the excess fats
5. Skimming to purify
6. What not to include in a stock
7. How it should taste (flavour profile)
Brown Stock - Recipe
(Makes approx. 2 litres)
800g bones, beef/veal/chicken
1 onion, skin left on, halved
1-2 cloves of garlic, smashed
2 carrots, halved
1 leek, white part only
2000g water
Bouquet garni
6 white peppercorns
Method
Preheat oven 200ºc
1. Remove any excess fat from the bones and discard, then place in a roasting tin and roast.
2. Cook until well browned - approximately 40-60 minutes. Remove any excess fat that has rendered.
3. Colour to the onion, carrot and leek on a separate tray in a similar way.
4. Once both trays are a rich golden brown remove and place in a saucepan. Add enough cold water to cover, along with the bouquet garni and peppercorns.
5. Bring to the boil then skim and discard any impurities that appear.
6. Turn down the heat and simmer gently for 1 ½ - 3 hours - continue to skim any impurities throughout.
7. Strain into another pan and use as required.
Equipment List – Brown Stock
Roasting tray
Chopping board
Stock pot or large saucepan
Ladle
Chinois strainer.
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Can you believe that’s beef stock?
Michelin quality beef stock
Recipe on IG -
#shorts #beefstock #recipe #cooking #chef
The Ultimate Guide To Making Amazing Chicken Stock
Making chicken stock or any stock for that matter, is NOT about a recipe whatsoever. It's all about the technique. You can make two completely different kinds of stock with almost the exact same ingredients and yet have them be totally different in flavor and appearance. Hence, white stock and brown stock. This guide is going to talk all about that, and I also decided to throw in a little bit on how to cut up a chicken and totally debone it's thigh! So, let's all start making homemade chicken stock more often, and let's start that here.
Recipe:
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How to make brown stock from poultry | Cooking Chicken
Translated by Alexandra Botti online at factory.sikana.tv
Volunteer translation: Alexandra Botti
Many thanks!
This program was created by professional chef Olivier Herr.
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Translation - Alexandra Botti