Brown stock

• Made from beef, veal, chicken or game
• The color is made from roasting all the ingredients in the oven with out water
• The browned bones, mirepoix and tomatoes or tomato product to give the brown stock its color

Preparing brown stock

• Cut bones into 3-4 inches
• Browning is slowed down my moisture so don't wash Or blanch them
• Place the bones in a deep pot to roast
• Roast them in the oven
• Place browned bones in a pot with water and let them simmer

Preparation continued

• Keep the excess fat from the roasting pan
• Deglaze the pan with water
• Then add the deglazed water to the stock pot
• Combine the mirepoix and bones in the stock pot
• Skim the fat from the pot as it beggings to simmer
• Add the tomatoes to the stock pot and let simmer for 3-4 hours
• Do not stir or it will become cloudy

Fish stock: made by slowly cooking the bones of lean fish or shell fish.

• The same as making a white stock
• Cooking time for fish stock is shorter
• Adding acids to add flavor to the liquid is called fumet.
• A fumet is a stronger flavor the most fish stocks