The difference between brown stocks and white stocks is that the bones and mirepoix are browned for the brown stock.This causes a few complications, as you will see. Oth-erwise,the procedure is essentially the same. Two methods for browning are given below.
Pr rocedure for Preparing Brown Stocks
1. Cut the bones into pieces, 3 to 4 inches (8 to 10 cm) long, as for white stock. Veal and/or beef bones are used for brown stock.
2. Do not wash or blanch the bones. The moisture would hinder browning.
3. Place the bones in a roasting pan in one layer and brown in a hot oven at 375°F (190°C) or higher. The bones must be well browned to color the stock sufficiently. This takes over an hour. Some chefs prefer to oil the bones lightly before browning.
4. When the bones are well browned, remove them from the pan and place them in a stockpot. Cover with cold water and bring to a simmer.
5. Drain and reserve the fat from the roasting pan. Deglaze the pan by adding water and stirring over heat until all the brown drippings are dissolved or loosened. Add to stockpot.
While the stock is getting started, place the mirepoix in the roasting pan with some of the reserved fat and brown the vegetables well in the oven. (See alternative procedure below.)
7. When the water in the stockpot comes to a simmer, skim and continue as for white stock.
8. Add the browned vegetables and the tomato product to the stockpot. If desired, they may be held out until 2 to 3 hours before the end of the cooking time.
9. Continue as for white stock. Figure 8.4
Preparing brown stock.
(a) Roast the bones in a moderately hot oven until well browned.
(b) Place the bones in a stockpot and add the appropriate amount of water.
(c) While the bones are beginning to simmer, brown the mirepoix, using the same roasting pan set on top of the stove or in the oven. Add the browned mirepoix to the stockpot.
(d) Deglaze the roasting pan with water. Add the liquid to the stockpot.
(e) This stock has simmered slowly for 8 hours. Note that the sachet is tied to the handle of the pot with twine for easy removal.
(f) Strain the stock through a china cap lined with cheesecloth.
The mirepoix may be browned with the bones. When the bones are half browned, add the mirepoix to the pan and continue roasting until bones and vegetables are browned. Tomato may be added toward the end of browning time, but exercise caution, as tomato purée burns easily. Some chefs use this method because it eliminates some steps. Others prefer to brown the mirepoix separately so it can be added to the stock later in the cooking time.
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