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Name: Brown Stock
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Clove Garlic, Crushed; 8 c Water; 3 lg Onions, Quartered; Black Pepper freshly ground; Preheat the oven to 400; 4 To 5 hours, or longer,; 3 lg Carrots, Scrubbed, Unpeeled,; Several Sprigs Of Fresh; Carrots, onions, celery, and; Sprinkle them with the oil.; Scrape the bones and; 2 lb Veal Bones, Cut Up; 1 Stalk Celery, Split; 2 tb olive oil; Cut Up; 2 lb Beef Bones And Trimmings; Add the remaining; 2 c Hearty Red Wine; 1 bn Fresh Parsley; Time to time, until very; Taste

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INGREDIENTS

1 Clove Garlic, Crushed
8 c Water
3 lg Onions, Quartered
Black Pepper ; freshly ground
Preheat the oven to 400
4 To 5 hours, or longer,
3 lg Carrots, Scrubbed, Unpeeled,
Several Sprigs Of Fresh
Carrots, onions, celery, and
Sprinkle them with the oil.
Scrape the bones and
2 lb Veal Bones, Cut Up
1 Stalk Celery, Split
2 tb olive oil
Cut Up
2 lb Beef Bones And Trimmings
Add the remaining
2 c Hearty Red Wine
1 bn Fresh Parsley
Time to time, until very
Taste

INSTRUCTIONS

It is not difficult to make stock at home, and the results are well worth the trouble. Far healthier and tastier than any kind of commercial stock base, homemade stock produces sauces of infinitely higher quality as well. Dont hurry the process; most stocks benefit from long slow simmering on the back of the stove. surface from time to time. Then strain the stock through a cheesecloth lined strainer and allow it to cool. Skim off any fat and chill. Yield: About 6 cups. From The Complete Book Of Sauces by Sallie Y. Williams

NOTES

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Brown Stock

1 Clove Garlic, Crushed
8 c Water
3 lg Onions, Quartered
 Black Pepper freshly ground
 Preheat the oven to 400
4 To 5 hours, or longer,
3 lg Carrots, Scrubbed, Unpeeled,
 Several Sprigs Of Fresh
 Carrots, onions, celery, and
 Sprinkle them with the oil.
 Scrape the bones and
2 lb Veal Bones, Cut Up
1 Stalk Celery, Split
2 tb olive oil
 Cut Up
2 lb Beef Bones And Trimmings
 Add the remaining
2 c Hearty Red Wine
1 bn Fresh Parsley
 Time to time, until very
 Taste

It is not difficult to make stock at home, and the results are well worth  the trouble.  Far healthier and tastier than any kind of commercial stock  base, homemade stock produces sauces of infinitely higher quality as well.  Dont hurry the process; most stocks benefit from long slow simmering on  the back of the stove.    surface from time to time.  Then strain the stock through a cheesecloth  lined strainer and allow it to cool. Skim off any fat and chill.    Yield:  About 6 cups.    From The Complete Book Of Sauces by Sallie Y. Williams

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Nutrition

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Serving Size: 1 Serving (538g)
Recipe Makes: 6 Servings

Calories: 75
Calories from Fat: 10 (13%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 8.8mg		0 %
Potassium 107.9mg		3 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.2g
Protein 0.1g		0 %
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.

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Calories per serving: 75

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