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Basic Brown Stock
CAUTION: Bones spoil very quickly and rather spectacularly. Unless you’re using them right away they should be processed and frozen with as much care as fresh meat.
Consider preparing an extra 50% of the mirepoix diced and not roasted, rather than rough-chopped that will be roasted along with the bones, and set them aside to be added about half an hour before the end of the cook. These add a nice fresh note.
For chicken stock, to approximate the lbs of whole chickens needed, divide the lbs of bones by .28
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Servings |
7lbs Bones |
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Alternative method: Instead of a stovetop or oven, try an old-style portable roaster oven. They come as large as 22qts, which allows for a pretty big batch! They can even be used for the roasting step. AND you can use them outside (weather permitting) or in the garage — a great idea in AC weather. You don’t need all that heat fighting your air conditioner for 36-48 hours. It can be a little fussy controlling the temperature of a manual roaster oven, but a plug-and-play PID controller like this can make it easy, and can also be used for precise temperature control of most any other analog controlled cooking tool — including some electric smokers and most slow cookers. PID’s don’t work with digitally controlled cookers. Here’s a great use for a quart of venison or beef stock.