Brown Stock

Instructions

1. Set your oven to 400°F and let it fully preheat while you get everything ready. This moderate heat will brown the bones without burning them.
2. Bundle the garlic, parsley, thyme, cloves, and bay leaf tightly in cheesecloth and tie with kitchen twine. This bouquet garni will infuse the stock with aromatics without leaving loose herbs floating around.
3. Spread the bones, onions, and carrots on a large rimmed baking sheet and roast for 40 minutes, flipping the bones every 15 minutes so they brown evenly. You want deep caramelization all over — this is where your stock gets its rich color and flavor.

   ⏱ 40 min
4. Move the roasted bones to your largest stock pot, then scrape in all the vegetables and any browned bits from the pan. Nestle the herb bouquet in with everything else.
5. Pour in enough cold water to cover everything by about 2 inches. Cold water helps draw out more gelatin from the bones than hot water would.
6. Bring to a gentle simmer over medium-high heat, then reduce to low and keep it at a bare simmer for 4 to 6 hours. Skim off any foam or impurities that rise to the surface every 30 minutes or so — this keeps your stock clear and clean-tasting.

   ⏱ 6 hrs
7. Taste and season lightly with salt and pepper if desired, though many cooks prefer to season the final dish instead. Let the stock cool completely at room temperature before refrigerating.
8. Chill the stock overnight in the refrigerator. The fat will solidify on top in a layer that's easy to lift off with a spoon — removing it gives you a cleaner, more versatile stock.
9. Strain out all the solids and portion the finished stock into freezer bags or containers. It keeps for 3 days refrigerated or up to 6 months frozen — and good stock is worth its weight in gold for soups, sauces, and braises.