Dark Chicken, Veal or Beef Stock

Name: Dark Chicken, Veal or Beef Stock
Yield: Makes about 2 litres
Ingredients: 2 kg chicken, beef or veal trimmings, cut into large pieces; 2 kg chicken, beef or veal trimmings, cut into large pieces; 2 kg chicken, beef or veal trimmings, cut into large pieces; 2 tablespoons vegetable oil; 3 onions, cut into large chunks; 2 large carrots, cut into large chunk; 4 sticks of celery, cut into large chunks; 2 leek, white part only, ccopppd; 4 sprigs of flat-leaf parsley; 4 garlic cloves; 4 sprigs of thyme; 2 tablespoons tomato purée

Preparation info

Makes about
2 litres

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Roasting the meat trimmings and vegetables in the oven gives the stock a darker appearance and a richer, caramelised flavour. Suitable for dark jus-based sauces.

Ingredients

2 kg chicken, beef or veal trimmings, cut into large pieces
2 tablespoons vegetable oil

Stock
Gluten-free

Method

Preheat the oven to 200°C/400°F/gas mark 6. Remove the skin or excess fat from the chicken, beef or veal.
Heat the oil in a large roasting tin or ovenproof dish. Add the meat pieces and toss in the hot oil.
Place in the oven and