Brown Stock

Brown stock (French: fond brun) is a stock made from roasted bones and browned aromatic vegetables, producing a darker colour and deeper roasted flavour than white stock. It is used as a foundation for brown sauces, braises, soups and reductions.

Basic brown stock method

1. Arrange suitable beef, veal or poultry bones in a roasting pan.
2. Roast until well browned, taking care not to burn them.
3. Brown mirepoix separately or alongside the bones, and add tomato paste where the recipe calls for it.
4. Transfer bones and vegetables to a stockpot.
5. Deglaze the roasting pan with water and add the browned juices to the pot.
6. Cover with cold water, bring gradually to a gentle simmer and skim as needed.
7. Add aromatics and simmer according to the type of bones and the required extraction.
8. Strain and cool rapidly using an approved food-safety process.

Uses

Brown stock is used for demi-glace, espagnole, brown sauces, braises, gravies and French onion soup. It can be reduced to create a more concentrated glaze.

Chef’s tip: Deep brown colour comes from controlled roasting and browning, not burning. Deglaze the roasting pan to capture the fond, but avoid adding black, bitter residue.

Key distinction: Brown stock is made with browned bones and aromatics; white stock uses unroasted ingredients to produce a lighter colour and flavour.