Basic Brown Stock

This is a basic recipe for brown stock, using bones and meat from just about any fish, game, or livestock. Click here for a detailed treatise on stock.

The recipe size is limited by either the amount of bones you have or the size of your biggest pot. With 7lbs of bones it just fits in a 12 quart pot. Adjust the amount of bones in the field below, watching the “Minimum pot size” field in the “Liquid and Pot Size” ingredient section, to be sure your pot is big enough.

Here is how your finished stock should look: do the wiggle!

For good body, joints and marrow bones are best. Saw them into 2″ pieces or crack them using a clean hammer on a clean, hard surface (wear eye protection). Ribs are good too — just trim the meat from between them and set aside with the meat trimmings.

Cooked bones or carcasses are fine so long as they weren’t cooked with spices that might clash with how you plan to use the stock.

For fish stock use only white-fleshed non-oily fish. Use bones, heads, skin, and fins — but remove gills. Give the skin a good rinse and wipe, but don’t worry about scales. On large fish split the heads. The shells of shrimp, lobster, crab and crawdads make astonishingly good seafood stock.

Adding collagen-rich items like calves foot or chicken feet gives a richer texture to the stock. Wild turkey feet, pheasant feet or duck/goose feet also work great. Just blanch, chill, peel, and pop off the nails first. It’s easy. Achilles tendon from deer (or beef) is also excellent — but only use if clean.  They can get grungy if used to drag or hang the carcass. If you are short on connective tissue or are using already cooked bones (like a roast turkey carcass) consider adding powdered unflavored gelatin to improve body.

Note: To adjust the size of any stock recipe the limiting factor is either the amount of bones and meat you have on hand, or the size of the stock pot. Start with that and work backwards, sticking near the following ratios:

  • 3/2 water to bones by weight. (Water: 1 quart = 2 lbs)
  • 6/1 water to mirepoix by volume, e.g 6 quarts water, 1 quart (4 cups) mirepoix.
  • Mirepoix: 2/1/1 Onion/Carrot/Celery
Print Recipe
Basic Brown Stock Yum
Course Prep
Cuisine Adaptable, All
Servings
lbs Bones
Ingredients
Bone and meat
Mirepoix (optionally prepare and reserve an extra 50%, fine chopped, to add near end of cook)
  • 2 cups yellow onion — rough chopped, skin on is fine. Can substitute leeks.
  • 1 cup celery — rough chopped, leaves are OK
  • 1 cup carrots — scrubbed but unpeeled, rough chopped
Liquid and Pot Size
  • 6 quarts cold water — at least enough to cover the bones
  • 2 cups wine — dry red for bones from red meats, dry white for poultry or fish
  • 12 quarts Minimum pot size
Flavorings
Course Prep
Cuisine Adaptable, All
Servings
lbs Bones
Ingredients
Bone and meat
Mirepoix (optionally prepare and reserve an extra 50%, fine chopped, to add near end of cook)
  • 2 cups yellow onion — rough chopped, skin on is fine. Can substitute leeks.
  • 1 cup celery — rough chopped, leaves are OK
  • 1 cup carrots — scrubbed but unpeeled, rough chopped
Liquid and Pot Size
  • 6 quarts cold water — at least enough to cover the bones
  • 2 cups wine — dry red for bones from red meats, dry white for poultry or fish
  • 12 quarts Minimum pot size
Flavorings
Instructions
Roasting
  1. Preheat oven to 400°F.
  2. Trim meat/fat/whatever from bones to expose bone surface (add trimmings to meat pile)
  3. Spread bones on a rack or grate in one or two roasting pans or rimmed baking sheets, with enough space so they all brown. Brush with olive oil. Roast uncovered 1 hour, turning once or twice.

    Sometimes the roasting bone smell is sometimes slightly unpleasant at the beginning. Don't worry - it does not indicate a problem, and it goes away.
  4. Add a little olive oil to the mirepoix, meat scraps and optional mushrooms. Mix/toss.
  5. Brush bones with tomato paste. Use it all up. (skip the tomato paste if making fish or poultry stock). Add the oiled meat scraps and mirepox to the oven — using another pan if need be.
  6. Roast 30 more minutes, watching the bones carefully — you want then browned, but NOT charred/burned. Burned = ruined, DAMHIK. Remove from oven and let cool a few minutes.
Main Process
  1. Move everything from the roasting pans into the pot. If there are browned bits stuck on the pans deglaze them with the red wine and mix in. Don't skip this step, there's great flavor there!
  2. Add the wine, parsley stems and all remaining ingredients except the parsley tops and the optional extra mirepoix.
  3. Add cold water to cover everything, add lid, then bring to a slow simmer. You can use medium to heat to get it there, but watch carefully and do not let it come to a full boil. And no stirring — ever!
  4. Cook 6-24 hours for poultry, 1-2 hours for fish. For bones from red meats, 12-48 hours (I favor 36 hours). If leaving unattended overnight, especially over a gas range, for safety you should opt for the oven-finish (details below).
  5. Early in the simmering process, unappetizing looking stuff sometimes floats to the top. Most recipes encourage you to skim it off, but some say don't bother. I never bother and it doesn't seem to hurt anything. Anecdotal evidence suggests fish stock might be an exception.
  6. Optional oven finish: carefully move the covered stockpot to a 190°F oven after it first starts to simmer. This saves the hassle of adjusting a burner for a consistent slow simmer and frees up the stove. Check the stock temp hourly and adjust your oven if needed until you are confident the stock is settled in somewhere around 190°F. Many ovens have an automatic 12-hour shutoff, so you should turn it off then back on before you go to bed if letting it go overnight. And then again when you get up, and again mid-day if you're going for a long cook.
  7. OPTIONAL: 1 hour before finish add the optional batch of extra mirepoix. Get it submerged by poking it down or gently mixing near the surface, but don't aggressively mix. If your vessel is already full to the brim, use tongs to gently remove enough bones to make room.
  8. 10 minutes before finish, toss in the parsley tops whole, don't chop. Poke it down to submerge.

Process and store
  1. Remove from heat. The next steps until placed in the refrigerator should be taken without delay.
  2. Remove large items to a colander over a bowl to catch drippings. Don't give the bones to your dogs - they have become very brittle. Bone-free meat scraps are fine. Filter out the remaining solids using cheesecloth, muslin, old clean t-shirts, a chinois, etc., whatever you have handy. Ladle through the filter into another pot. How well you filter it is a matter of taste but you sure don't want to keep any bone bits.
  3. Optional: (this step can be taken later if it is not convenient to do so now) Reduce the stock to make demi glace or glace de viande (meat glaze).
  4. Optional: If you prefer, salt to taste. Be aware, most recipes expect stock to be unsalted.  One advantage of salt is that it buys a little more shelf life in the fridge.
  5. Use an ice bath in the sink to chill the pot quickly to at least room temp. Then move to the refrigerator. And now you can relax!
  6. The next day remove any fat solidified on top. Evaluate your stock for body — watch the video at the top to see how it should look.
  7. Optional: If not as gelatinous as you want, warm up the stock and add 1 packet of unflavored gelatin per quart, first softened in 1/4 cup cold water. Then repeat the ice bath/chill step.
  8. Optional: Clarify. Google “egg raft”.  Leaves a crystal clear liquid — neccesary for consommé, aspic or any soup which should be very clear. Another benefit is you have to find something to do with the yolks.  Om nom nom nom.
  9. Good up to 4 days in the fridge. Freezes forever. See KillerNoms.com/WildGameStock.php#storage for details on storage.
Recipe Notes

Here's a great thing to do with a quart of your stock.

View online: http://KillerNoms.com/brownstock

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