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Home Potato Cheddar Soup With Cream Of Chicken Soup

Basic Brown Stock Recipe

Ingredients

How to make it

  • Directions:
  • Take bones and spread with tomato puree on a roasting pan and cook in the oven at 400 degrees and brown well.
  • If you have some onion peels put them around the bones, more flavor.
  • Take bones and place in large stock pot and cover with water.Add Mirepoix and tomato product to roasting pan with the reserved fat and bake in oven at 400 degrees and brown well. Add to stock pot after roasting.
  • Deglaze roasting pan with some water and put in that stock pot bring to a simmer and skim. Continue to simmer. Add Mirepoix ,tomato product and sachet ( Put sachet in stock pot and tie the string to stock pot handle to retrieve easily) to stock pot simmer for 6-8 hours.
  • Skim when needed. Add water as needed to keep bones covered with water.
  • After cooking strain through several layers of cheesecloth lined in a china cap (strainer) and cool down using a cold water bath ( simply put stock pot in a sink filled with water and ice and cool).
  • Refrigerate and use as need .
  • You can make a Glaze which is very concentrated stock, it is a glaze when dipping a spoon into the stock it will coat a spoon. You dont need much Glaze because they are strong.
  • You can make chicken stock like this just don't brown the bones or mirepoix.
  • If you don't use the stock very fast use an old ice tray and freeze in cubes for later use.
  • I made stock weekly in almost every restaurant I have worked in. If you try it you well not go back to bases or canned stock, unless you have no choice.
  • You can make the canned bases better by using mirepoix.
  • later,
  • tom

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The Cook

twill10 Cape Girardeau, MO

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