A brown stock is created when the principal elements have been evenly cooked to an all-over brown color in the oven or on the stovetop. Browning not only adds a deep color, hence the name, but also an intensely rich flavor to the finished stock. Brown stocks are made with either veal bones (veal stock or fond de veau brun), beef bones (beef stock or braisière), game bones (game stock or fond de gibier), or chicken bones (chicken stock or fond de volaille brun) with the addition of carrots, onions, celery, tomatoes, and garlic as well as a bouquet garni. The amount of vegetables used should be approximately 10 to 20 percent of the total weight of the meaty bones. The vegetables are added to the roasting pan shortly before the bones are completely browned so that they have just enough time to brown lightly without burning. When the bones to be used for stock are cut into the classically designated 5-centimeter (2-inch) pieces, the cooking time for a rich brown stock can be shortened to 3 to 5 hours.