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1
Preheat the oven to 400 degrees.
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2
Spread the bones out in one layer in one very large or two smaller sturdy roasting pans.
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3
Roast in the oven for 1 1/2 hours, stirring every 30 minutes.
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4
The bones should have a nice brown color but not be burned.
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5
Peel the onions if the skins are dirty or spoiled, and quarter.
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6
Add the onions and carrots to the bones, and continue cooking, stirring a few times, for an additional 30 minutes.
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7
Using a large skimmer or tongs, lift the bones and vegetables from the roasting pan(s), and place them in a large kettle or stockpot (20-quart capacity), preferably stainless steel.
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8
Pour out and discard the fat that has accumulated in the roasting pan(s), and add enough water to the pan(s) to cover the bottom.
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9
Set over medium to high heat, and scrape the bottom of the pan(s) with a flat-ended wooden spatula to release and dissolve the solidified juices.
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10
Add the contents of the pan(s) to the stockpot.
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11
Fill the pot with water to within 2 to 3 inches of the top, and bring to a boil, which may take as long as 45 minutes.
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12
Boil gently for 2 hours, then skim off as much fat as you can from the top.
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13
Add the garlic, parsley, celery, bay leaves, thyme, peppercorns, and tomatoes, and bring back to a boil.
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14
Boil very gently for about 4 hours, for a total of 6 hours.
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15
Strain the stock through a very fine sieve, and set it aside to cool.
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16
The yield should be about 5 quarts.
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17
When the stock is completely cold, remove and discard any fat that has come to the top.
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18
The stock should be transparent, practically fat-free, salt-free, and slightly gelatinous.
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19
To make demi-glace, a reduced brown stock:
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20
Boil the stock down over high heat until reduced to 2 1/2 quarts.
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It should be highly gelatinous, slightly syrupy, and have a beautiful reddish-brown color.
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22
Freeze in small containers.
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23
For the glaze and meat extract:
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24
To the bones, which have already been cooked, add enough cold water to fill up the kettle again.
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25
Bring to a boil, and again boil the bones gently for 5 to 6 hours.
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26
The stock yielded wont be as clear as the first stock, because the bones will be breaking down into a paste.
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27
The resulting stock will be slightly cloudy but quite tasty.
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28
Strain, and reduce the stock over high heat in a large kettle.
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29
As the liquid reduces, transfer it to a smaller pan, and continue to reduce.
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30
You will notice that when it is completely reduced the mixture is as dark as caramel.
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31
Large bubbles will appear on the top, and the texture will be very thick, like jam.
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32
Be careful to cook over very low heat during the last hour of cooking, so the glaze doesnt scorch.
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33
Pour into a bowl, and cool.
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34
The yield should be about 1 1/2 cups.
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35
When cold, cut into 1-inch cubes, wrap well, and freeze for future use.
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36
Fast brown stock:
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37
Brown stock can also be made in smaller quantities on top of the stove: Cut about 2 pounds of chicken bones into 1-inch pieces, and brown them, turning occasionally, in a sturdy pot over medium heat for about 45 minutes.
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38
Pour out the rendered fat.
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39
Add enough water to cover the bones by 2 inches, and 1 1/2 cups diced mixture of onions, carrots, and celery.
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40
Cook for about 5 hours, adding more water as needed.
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41
Strain, and cool.
