Brown Stock
Cuisine, September 1979
4 hours — 3 quarts | Print RecipeEmail Recipe | |||||||||||||||||||||||||||||||
Ingredients
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InstructionsHeat all ingredients in a large Dutch oven over high heat to boiling; skim foam from surface; reduce heat to low. Simmer partially covered 4 hours. Strain stock through double thickness of cheesecloth into large bowl; discard solids. Refrigerate covered 4 hours or overnight; skim fat from stock. |
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NotesFor a stronger stock, use a 2-pound chuck roast with bone; broil, turning once, until very brown. You may store this stock for up to 3 days in the refrigerator or in the freezer for up to 3 months. |
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