Name: Brown Stock
Cuisine: French
Ingredients: 500 g chicken necks; 1 kg meaty beef rib bones; 4 tablespoons vegetable oil, extra; 3 large onions, unpeeled, washed and roughly chopped; 500 g chicken wings; 2 large carrots, scrubbed and roughly diced; 2 leeks, white part only, well-washed and sliced; 2 large stalks celery, as white as possible, washed and sliced; a bouquet garni; 4 tomatoes, cut in half across their width; 200 g mushrooms, sliced; 250 ml dry white wine; 2 kg veal shanks; 4 tablespoons vegetable oil

Preparation info

Difficulty
Complex

Appears in

French

By Damien Pignolet

Published 2005

About

Have the butcher saw the veal shanks and beef ribs into small pieces. Rinse the chicken necks and wings thoroughly in cold water and pat dry with kitchen paper.

Ingredients

4 tablespoons vegetable oil
2 kg veal shanks
1 kg

Oceania
Europe
Australia
France
Stock
Mediterranean
Gluten-free

Method

In a 180°C oven, roast the shank and rib pieces in one roasting pan with 2 tablespoons of oil, and the chicken in another with the remaining oil. Check periodically, turning the pieces to achieve a rich browning; it is worth the effort!
Meanwhile heat the extra vegetable oil in a 12-litre stockpot and sweat the vegetables over low to moderate heat for about 10-

‌

Ingredients

Method

Part of