Select Page

Le Fonds Bruns Pour Sauces
Recipe type: Stock
Cuisine: French
Serves: 2 quarts
Brown stocks for sauces
  • For brown veal stock: 4lbs veal bones OR:
  • For brown beef stock: 2 lbs veal bones, 2 lbs beef bones OR:
  • For brown chicken stock: 2 lbs chicken backs and necks
  • 2 onions, coarsely chopped
  • 4 carrots, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 6 peppercorns
  • 1 bouquet garni (bay leaf, thyme, parsley)
  • 1 garlic clove
  • 3 quarts water
  • 1 Tbsp. tomato paste
  • 1 cup dry white wine
  1. In a roasting pan put the bones or chicken pieces, add the carrots, celery, onion, bouquet garni and garlic and roast in a very hot oven at 450°F (240°C) until very brown, stirring pieces occasionally.
  2. Transfer into stock pot the bones and vegetables, strained of fat
  3. Add peppercorns, water, wine and tomato paste and bring to a boil.
  4. Skim carefully, put a lid on and simmer slowly for 2 hours, without salt
  5. Strain the stock through a chinois
  6. Chill and skim off all fat.
  7. Strain again through a cheese cloth, being careful not to pour the deposit at the bottom of the pot.
  8. Can be kept a few days in the refrigerator or can be frozen.