Yields: 5 gallons Preparation Time: 24:00
This will keep at least a week, but should be part of the regular weekly mise en place. Excess should be frozen or reduced for glace d'viand, a 10-1 reduction. The fat from the top is nice to use for making brown roux, as it has just the right color and flavor.
If this is to be used for making Sauce Espagnol, you can sprinkle 1 lb of flour over the mirepoix and bones. Allow the flour to brown, but not burn. Turn it under and sprinkle with red wine or water, and lower the oven temperature.When I add flour to this, I call it Estoufade instead of calling it Fonds Brun (Brown Stock).
Nothing should be allowed to carbonize or turn black, as the flavor of carbonized flour or veg is bitter.
* Note: Have only the freshest bones sawn in 2-4 inch lengths, and include some beef neck bones, and if obtainable, a split calves foot.
While you can cut this recipe in half, I can hardly imagine going to the trouble of making stock for a smaller quantity than two gallons or so. I understand that in most homes the problem is not having a large enough pot. Get one and you will wonder how you ever lived without it. Mine snowbirds with me!
*Repeated from a previous article
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