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Brown Or White Stock

chef.pierre's picture
Ingredients
  Beef bones/Veal / chicken bones 35 Pound (1 Kilogram)
  Mixed vegetables 8 Ounce, chopped (225 Gram, Carrots, Celery, Onions, Leeks)
  Bouquet garni 1 (Bay Leaf, Thyme, Parsley Stalks, Peppercorns)
  Water 4 Pint (2 1/3 Liters)
Directions

MAKING
1. In a large stock pot, tip in the bones, vegetables and herbs. Place the bones on top of the vegetables so that they are covered with the bones.
2. Cover with cold water
3. Bring to the boil immediately
4. Add cold water to the soup to bring the impurities to the surface so that they can be skimmed off
5. Reduce heat and simmer on low heat for 3-4 hours
6. Skim the scum off frequently
7. Strain after four hours
8. Discard the vegetables and bones.

SERVING
9. Mix with other dishes as required

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
240 Minutes
Ready In: 
255 Minutes

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