Au Jus (Brown Stock) Recipe

1. 1

   Bouquet Garni:2 celery stalks, cut approximately 6 inches long 4 to 5 sprigs parsley2 bay leaves4 to 6 sprigs fresh thyme (or possibly 1/2 tsp.

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   dry)

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   In the hollow of one celery stalk, place all the ingredients, cover with the other celery stalk and tie together with kitchen string.

4. 4

   Preheat oven to 450 degrees F. Place the bones in a shallow roasting pan and brown for 45 min, turning frequently.

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   Reduce the temperature to 375 degrees F. Add in the cut pcs of onion, leeks, carrots and celery stalks to the pan.

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   Roast for 30 min more, stirring every 15 min.

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   Watch closely which the mix browns well and does not burn.

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   Remove from the oven and place the browned bones and vegetables in a large stockpot.

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   Throw away the excess fat from the roasting pan, add in a small amount of cool water and place on a burner over very high heat to deglaze the pan, using a spatula to scrape all the particles loose.

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    Add in this to the stockpot.

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    Add in the garlic, peppercorns, salt and bouquet garni to the stockpot.

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    Pour Cool water over the entire contents, completely covering everything.

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    Bring to a boil then reduce heat to a simmer for approximately 24 hrs.

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    Stir the bottom of the pot occasionally as well as removing any scum from the surface.

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    Make sure nothing sticks and the bones are covered at all times.

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    You may have to add in small amounts of Cool water.

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    Remove the stockpot from the stove and place in a small amount of cool water in the sink to cold it as quickly as possible.

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    Strain the stock and chill.

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    The stock can be put into individual measured containers, covered and frzn till ready to use.

* Per serving · 4 servings · Values may vary.