|
Game Stock - Fond de gibier |
| |
Yield: 10 quarts /10 liters |
|
Ingredients |
U.S. |
Metric |
| Game
Bones |
14 pounds |
7
kilograms |
| Pork
Rind |
5 ounces |
140
grams |
| Fat |
4 ounces |
110
grams |
| Juniper
Berries |
6 ea |
6 ea |
| Thyme |
3 1/2 ounces |
55
grams |
| Parsley
Stems |
3 1/2 ounces |
100
grams |
|
Mireproix |
|
|
|
Onion, chopped |
8 ounces |
200
grams |
|
Celery, chopped |
4 ounces |
100
grams |
|
Carrots |
2 ounces |
55
grams |
| Water |
15 quarts |
15
liters |
| Salt |
1 teaspoon |
15
grams |
  Procedure |
|
|
1. Place the bones, rind and fat in a pan and
brown |
|
2. Add the mireproix and continue the browning
process |
|
3. Remove the bones and mireproix and deglaze
the pan with a small amount of liquid |
|
4. Pour all the ingredients into a stockpot and
simmer foe 2 to 3 hour. |
|
5. Skin the fat and add water if necessary to
keep bones covered |
|
6. Strain defat and cool |
