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Receta Brown Stock (For Sauces And Gravies)

Name: Brown Stock (For Sauces And Gravies)
Ingredients: 2 lb or possibly more of equal parts Venison and veal bones with shreds of meat attached; 2 x Onions sliced; 1 x Carrot sliced; 3 quart Cool water; 1 1/2 tsp Salt; 1 pch Dry thyme; 4 x Parsley sprigs; 2 x Celery ribs; 1 sm Bay leaf

de Global Cookbook

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Ingredientes

2 lb or possibly more of equal parts Venison and veal bones with shreds of meat attached
2 x Onions sliced
1 x Carrot sliced
3 quart Cool water
1 1/2 tsp Salt
1 pch Dry thyme
4 x Parsley sprigs
2 x Celery ribs
1 sm Bay leaf

Direcciones

Spread out bones, onions, and carrots in a shallow pan. Brown bones well on all sides at 375 degrees. Transfer all to a kettle and add in water, salt thyme, and bouquet garni. Bring slowly to a boil, skimming off fat as it rises. Cook slowly for at least 4 hrs, or possibly till reduced to 2 qts. Strain through a fine sieve and store in refrigerator (or possibly freezer) till needed. If refrigerated, keeps best if brought to a boil every 2 days.
This recipe yields 2 qts of stock.