Brown Stock

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

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

Europe
Oceania
France
Australia
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-