Roast your bones!

Kate · Posted: Mon Nov 29, 2004 7:25 am Post subject: Roast your bones!

As I have said in previous posts, I keep a container in the freezer for bones and meat scraps that I use for stock. I roast my bones before simmering because it gives the stock a wonderful rich flavor. I try to roast the bones when I am cooking something in the oven to save energy.

This is my favorite method. Place bones and meat scraps along with a whole unpeeled onion cut in half, in a heavy roasting pan or cast iron skillet. Place the pan in an oven preheated to 450 F and roast the bones until very dark. When the bones and meat scraps are done, place them in a pan and add just enough cold water to cover the bones. Deglaze the roasting pan with wine or water and add that to the pot. Add the onion also. I like to toss in some herbs and a few stalks of celery. Simmer over medium heat until the stock is reduced by half and very flavorful. Strain the stock and cool. Freeze in quart jars. This stock is a great base for soups and risotto. I sometines buy beef neck bones and prepare a stock this way. I always roast my turkey carcas and make stock for later use.
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