Basic Brown Stock

1. 1

   Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour.

2. 2

   Remove the bones from the oven and brush with the tomato paste.

3. 3

   In a mixing bowl, combine the onions, carrots, and celery together.

4. 4

   Lay the vegetables over the bones and return to the oven.

5. 5

   Roast for 30 minutes.

6. 6

   Remove from the oven and drain off any fat.

7. 7

   Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles.

8. 8

   Put everything into a large stockpot.

9. 9

   Add the bouquet garni and season with salt.

10. 10

    Add the water.

11. 11

    Bring the liquid up to a boil and reduce to a simmer.

12. 12

    Simmer the stock for 4 hours, skimming regularly.

13. 13

    Remove from the heat and strain through a china cap.

No additional tips available.