Brown Stock
PREPARATION METHOD:
1. Wash, peel and rewash the carrots. Peel the onions. Wash the
leek and celery. Cut the vegetables into mirepoix
COOKING METHOD:
1. Brown the bones and shanks in a roasting tray in the oven at
350°F for ~30 minutes
2. Add the mirepoix to the roasting tray and roast for a further ~10
minutes. Strain the fat off. Add some water to the tray to release
the sediment. Pour the liquids, bones and meat into a pot and add
the remaining water
3. Bring to the boil and skim off any fat and impurities. Reduce to a
simmer and cook for 4-8 hours. Add the bouquet garni an hour
before the finish
4. Strain through a chinois, label and store appropriately
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (697g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 101 | ||
Calories from Fat: 12 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.8mg | 1 % | |
Potassium 1309.3mg | 34 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 11.9g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 101
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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