Elevate Your Home Cooking with a Homemade Brown Stock Recipe | How to Make Brown Stock | Easy Stock

beef bones

💰Cheaper: chicken bones

Chicken bones can create a lighter stock with similar flavor.

veal bones

💰Cheaper: pork bones

Pork bones are often less expensive and can add depth.

red wine

💰Cheaper: white wine

White wine can be a more affordable option while still adding acidity.

Preheat the oven to 400°F (204°C).

Spread 2 and 1/2 lbs of chicken bones in a high-sided roasting pan.

Roast the bones for 40 minutes until deeply browned.

Remove the bones and move them around to brown more sides.

Add 1 cup diced carrots, 1 diced celery stalk, 1 chopped yellow onion, and 3 smashed garlic cloves to the pan.

Roast the vegetables for 20 minutes at 400°F (204°C).

Transfer the bones and as many vegetables as possible to a stock pot.

Deglaze the roasting pan with 1/2 cup red wine, scraping up browned bits.

Add the deglazed mixture to the stock pot.

Add leaves from 1 stalk of celery, 3 sliced fresh tomatoes, 3 bay leaves, 20 black peppercorns, a handful of parsley stems, and a handful of thyme sprigs to the pot.

Pour in 20 cups of water and add 1 tbsp of tomato paste.

Bring to a light simmer over medium to high heat, skimming foam off the top.

Reduce heat to a light simmer and cook for about 2 and 1/2 hours, occasionally skimming and stirring.

Strain the stock through a fine sieve into a clean stock pot, extracting as much liquid as possible.

Cool the stock and refrigerate or freeze for later use.

Cooking Techniques

Equipment Needed

Spice Level: