Brown Stock

6 hours Prep: 30 minutes Cook: 4 hours

119 calories per serving view nutrition facts

6 quarts suggest servings

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Ingredients

2	pounds	beef bones	and trimmings
2	pounds	veal bones	cut up
3	each	carrots	scrubbed, peeled and cut up
3	each	onions	large, quartered
1	each	celery stalk	split
1	each	garlic clove	crushed
2	tablespoons	olive oil
2	cups	wine	hearty
1	bunch	parsley leaves	fresh
1	x	thyme	fresh sprigs, several
1	x	black pepper	freshly ground
8	cups	water

Directions

Preheat the oven to 400 degrees F.

Spread the bones, carrots, onions, celery, and garlic in a roasting pan and sprinkle them with the oil.

Roast, turning the bones from time to time, until very well browned, about 1 1/2 -hours.

Scrape the bones and vegetables into a large stock kettle.

Add the remaining ingredients and simmer over low heat for 4 to 5 hours, or longer, skimming the foam from the surface.

Then strain the stock through a cheesecloth lined strainer and allow it to cool.

It is not difficult to make stock at home, and the results are well worth the trouble.

Far healthier and tastier than any kind of commercial stock base, homemade stock produces sauces of infinitely higher quality as well.

Don't hurry the process; most stocks benefit from long slow simmering on the back of the stove.

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Nutrition Facts

Serving Size 636g

Amount per Serving

Calories 119 52% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 71mg	3%
Total Carbohydrate 14.0g	5%
Dietary Fiber 3.0g	14%
Sugars 6.0g
Protein 2.0g	4%

Vitamin A	180%		Vitamin C	50%
Calcium	8%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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