Brown Stocks (Fonds Bruns)

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.