Au Jus (Brown Stock) Recipe

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Servings: 1

Ingredients

Cost per recipe $3.50 view details

Directions

  1. Bouquet Garni:2 celery stalks, cut approximately 6 inches long 4 to 5 sprigs parsley2 bay leaves4 to 6 sprigs fresh thyme (or possibly 1/2 tsp. dry)
  2. In the hollow of one celery stalk, place all the ingredients, cover with the other celery stalk and tie together with kitchen string.
  3. Preheat oven to 450 degrees F. Place the bones in a shallow roasting pan and brown for 45 min, turning frequently. Reduce the temperature to 375 degrees F. Add in the cut pcs of onion, leeks, carrots and celery stalks to the pan. Roast for 30 min more, stirring every 15 min. Watch closely which the mix browns well and does not burn. Remove from the oven and place the browned bones and vegetables in a large stockpot. Throw away the excess fat from the roasting pan, add in a small amount of cool water and place on a burner over very high heat to deglaze the pan, using a spatula to scrape all the particles loose. Add in this to the stockpot. Add in the garlic, peppercorns, salt and bouquet garni to the stockpot. Pour Cool water over the entire contents, completely covering everything. Bring to a boil then reduce heat to a simmer for approximately 24 hrs. Stir the bottom of the pot occasionally as well as removing any scum from the surface. Make sure nothing sticks and the bones are covered at all times. You may have to add in small amounts of Cool water. Remove the stockpot from the stove and place in a small amount of cool water in the sink to cold it as quickly as possible.
  4. Strain the stock and chill. The stock can be put into individual measured containers, covered and frzn till ready to use.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1022g
Calories 401  
Calories from Fat 14 3%
Total Fat 1.71g 2%
Saturated Fat 0.43g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 484mg 20%
Potassium 2157mg 62%
Total Carbs 92.53g 25%
Dietary Fiber 20.7g 69%
Sugars 40.75g 27%
Protein 10.88g 17%
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Comments

  • April 1, 2010
    Gonna give this a try. I have been looking for a good recipe to make french dips. We cannot get a decent sandwitch anywhere, so figured we would try it at home.

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