Wayne Gisslen

Basic Brown Stock

Preparation info

  • 1 gal

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Review instructions for stock preparation.
  2. If bones are whole, cut into pieces 3–4 inches (8–10 cm) long with a meat saw. Do not wash.
  3. Place bones in a roasting pan in a hot oven (400°F/200°C) and brown them well.
  4. Remove bones from pan and place in a stockpot. Cover with water and bring to a sim

Per 1 fl oz (29.57 mL): Calories, 6; Protein, 0.5 g; Fat, 0.1 g (18% cal.); Cholesterol, 0 mg; Carbohydrates, 0.5 g; Fiber, 0 g; Sodium, 15 mg.