Bone Broth

 

This a description of the process for making a bone broth or brown stock. It is different than white stock mainly in that instead of blanching the bones beforehand, they are roasted in the oven instead. I myself never bother with white stock. Roasting brings out more colour and flavour. A mirepoix (onions, carrots, celery) and maybe whole garlic cloves too are roasted as well, for the same reason. You also add some sort of tomato product like tomato paste or a squirt of ketchup, again for adding colour and flavour, but also because the acid in the tomato helps dissolve the connective tissues in the bones, thus aiding in the formation of gelatin. Always brown the tomato paste in the pan a few minutes before adding water.

The best bones to use for making stock are ones with a lot of cartilage, such as the so-called "knuckle" bones in the various leg joints. The bones of younger animals also have more cartilage, which is why veal bones are so desirable. I like chicken feet when I can find them.

Begin by preheating oven to 375° F. Place the bones of your choice into a heavy-bottomed roasting pan. Drizzle them with a bit of olive oil if you like. Roast bones for about an hour uncovered or until you smell them and they are crispy. Add mirepoix to the roasting pan and continue roasting for another half an hour. Toward the end of the roasting, add the tomato paste and cook it through. I do it on the cooktop.  This is when you might add a glug of wine or vinegar. Now add enough cold water to the pot to just cover the bones and veg. Always start with cold water when making stock. It will help extract more collagen from the bones, which will produce a stock with more body. Try to not let the stock boil, but rather, keep it at a gentle simmer. Skim off any scum that might rise to the surface. Add any herbs you like. Place back into a 250° F oven for as long as you like, 6-8 hours are good. This process can be done over two days if need be.