Brown Stocks Principles

Brown stocks are called this way because their bones and an aromatic garnish are roasted and colored, before getting simmered for many hours. This process gives the darker color and rich flavor to brown stocks that can be used to make demi-glace and its derivatives sauces.

You can do a brown stock with almost any animal bones. In this lesson you will learn the principles for the following stock:

• Brown veal or beef stock
• Remouillage
• Demi-glace & glace-de-viande
• Brown duck stock
• Brown lamb stock

The cooking time will reflect the size and thickness of the animal bones being used. The principles will remain the same.