Best 2 Basic Brown Stock Recipes

**Brown Stock: A Culinary Foundation for Rich Flavors and Hearty Dishes**

Brown stock, also known as fond brun, is a fundamental element in the culinary world, serving as the backbone for a wide range of sauces, soups, stews, and braises. It is a rich, flavorful liquid obtained by simmering roasted bones and vegetables in water for an extended period, typically several hours. This process extracts and concentrates the natural flavors and nutrients from the bones, creating a deeply savory and aromatic broth.

This comprehensive guide offers three distinct recipes for preparing brown stock, catering to various preferences and skill levels. The first recipe presents a classic brown stock made with beef bones, mirepoix (a combination of diced carrots, celery, and onions), and aromatic herbs. The second recipe introduces a chicken brown stock, using chicken bones and a similar flavor base. For those seeking a vegetarian alternative, the third recipe demonstrates how to create a flavorful vegetable brown stock using a medley of roasted vegetables and a combination of herbs and spices.

Each recipe provides step-by-step instructions, ensuring successful preparation for home cooks of all levels. Detailed explanations accompany each step, guiding readers through the roasting process, the addition of aromatics and herbs, and the simmering techniques that extract the maximum flavor from the ingredients. Whether you're a seasoned chef or a culinary enthusiast, this guide will equip you with the knowledge and skills to create a delicious and versatile brown stock that will elevate your culinary creations.

Check out the recipes below so you can choose the best recipe for yourself!

BASIC BROWN STOCK

Basic Brown Stock image

Make and share this Basic Brown Stock recipe from Food.com.

Provided by Chef Shadows

Categories Stocks

Time 14h15m

Yield 5 quarts

Number Of Ingredients 4

Ingredients

5 lbs soup bones, Bare rendering, sawed in 2 inch pieces
1 bunch carrot, unpeeled and chopped
3 yellow onions, unpeeled and chopped
1 head celery, chopped

Steps:

Roast the bones in a 400 degree F oven for about 2 hours, watch so they don't burn, just want them toasty brown not blackened.
Put bones in soup pot.
Add 1 quart of water for each pound of bones.
For 5 pounds add 1 bunch of carrots, 1 head celery, and 3 yellow onions.
Bring the stock to a heavy simmer, uncovered, and cook for 12 hours.
Add water if needed.
DO NOT ADD SALT!
Strain the stock and store in fridge.
A layer of fat will form on top.
Leave this in place to help seal the stock from air until ready to use.
This stock will be gelatinous.
If not using all in several days, I place some in vaccum bags and seal for freezing.

Nutrition Facts : Calories 41.8, Fat 0.2, SaturatedFat 0.1, Sodium 79.4, Carbohydrate 9, Fiber 2.7, Sugar 4.6, Protein 1.4

BASIC BROWN STOCK

Basic Brown Stock image

Categories Roast Stew Veal Chill Simmer Boil

Yield Makes 3 1/2 quarts

Number Of Ingredients 16

Ingredients

For flavor base
4 pounds veal bones, such as knuckles and shin
2 pounds short ribs or oxtail (optional; add 3 more pounds of veal bones if not using)
3 tablespoons sunflower or other neutral-tasting oil
2 tablespoons tomato paste
2 onions, unpeeled and quartered
2 celery stalks, each cut into thirds
2 carrots, peeled and cut into 2-inch pieces
4 garlic cloves
For deglazing pan
1 cup water or red wine
For aromatics
6 sprigs flat-leaf parsley
4 sprigs thyme
2 dried bay leaves
2 teaspoons whole black peppercorns

Steps:

Roast bones and vegetables Heat oven to 400°F. Arrange bones and beef in a single layer in a large heavy roasting pan. Drizzle with the oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
Deglaze pan Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add the water or wine and bring to a boil, scraping up any brown bits from bottom with a wooden spoon fig. 1.1, boil until liquid is reduced by half, about 3 minutes. Pour everything into the stockpot.
Make stock Add enough water (about 6 quarts) to stockpot to cover bones and vegetables by 2 inches. Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
Strain stock Carefully pour stock through a fine sieve (do not press on solids) into a large heatproof bowl or another stockpot and discard solids. Stock will be dark brown. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing. Brown stock and its variations can be refrigerated for up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
BROWN CHICKEN STOCK
Follow the above recipe to roast the flavor base and deglaze the pan using 5 pounds chicken parts (backs, necks, and wings) in place of veal and beef; omit garlic and use only 1 tablespoon tomato paste. Then make stock, adding enough water to cover everything by about 1 inch (about 3 quarts). Bring to a boil, then reduce heat to a gentle simmer. Add 1 dried bay leaf and 1 teaspoon peppercorns and cook 1 1/2 to 2 1/2 hours, skimming surface frequently. Strain, chill, and store as directed above. Makes 2 1/2 quarts.

Tips:

- Use a variety of bones for a more flavorful stock. Beef bones, pork bones, and chicken bones are all good choices. - Roast the bones before simmering them to add color and flavor to the stock. - Add vegetables and herbs to the stock to enhance the flavor. Common additions include carrots, celery, onions, garlic, thyme, and bay leaves. - Simmer the stock for at least 4 hours, or longer for a more concentrated flavor. - Skim off any foam or impurities that rise to the surface of the stock during simmering. - Strain the stock through a fine-mesh sieve or cheesecloth to remove any solids. - Store the stock in the refrigerator for up to 5 days, or freeze it for up to 6 months.

Conclusion:

Brown stock is a versatile ingredient that can be used in a variety of dishes, such as soups, stews, and sauces. It is also a good way to use up leftover bones and vegetables. By following these tips, you can make a delicious and flavorful brown stock that will enhance the flavor of your favorite dishes.