Well, it sure looks pretty.
For those of you new to making your own stocks, I'd love to give a play by play, but I don't think it would fit in a normal blog post. I can try &, um... boil it down, though. Basically, if you are making a meat stock, you first brown the cleaned & dried bones in the oven for roughly 40 minutes. After browning, the bones are submerged in water in a stockpot & simmering is commenced. Meanwhile, a simple mixture of onions, carrots & celery (or celery equivalent) are essentially caramelized in a sturdy pan, & as they're turning a rich brown color, the tomato paste is added. This is then cooked along with the vegetables, caramelizing somewhat itself. The pan is deglazed with a bit of the simmering bone-water & set aside. The bones continue their simmering...
Then, you might want to take a 7-odd minute break to put together a simple meal, in order to keep from going crazy with impatience &/or dying of starvation. In this case, I whipped up a toasted local sandwich with gruyere, 1-year cheddar, Schultz chicken andouille sausage (new in the Market- Try 'em!), tomatoes & some micro greens. While you can't exactly leave your house, or go to sleep (sadly), making stock is pretty low-impact from here on out, & you can wander around doing other tasks.
After several hours of simmering, the vegetable-tomato mixture can be added in, along with classic seasonings such as garlic, cracked black pepper, thyme, & bay leaves. The simmering continues...
After at least another hour of this (probably long past your bedtime, if you have a meat department to open the next morning, say), sea salt can be added to taste & the whole thing skimmed, drained, & cooled.
If all goes reasonably well, the next day finds you with a richly flavored stock for use in soups & sauce. I'll be reducing a portion of mine to make a demi-glace for use in braising some local lamb rib chops (ON SPECIAL THROUGH SEPTEMBER 15TH!). The rest I'll probably freeze for later adventures...
-nano (really) out.
* Please consult your favorite cookbook for detailed stock-making instructions. Techniques & results may vary from those described in this post. Not responsible for lost or damaged time, ego, or sanity.
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