[Sca-cooks] Duck bones, and other parts

[Philip & Susan Troy]

>At 10:29 PM 1/31/2002, you wrote:
>>Definitely roast them. How do I know this? Well, I didn't, until about a
>>year ago I wanted to make a beef barley soup, and managed to produce the
>>most insipid, pallid, boring excuse for a beef stock... So then I
>>decided that maybe I should learn how.
>
>AHhh, but for soup, one wouldn't roast the bones and would end up with what
>is called "White stock" or fond blanc.  Typical reason for insipid fond
>blanc is too much water, not enough aromatic elements...

I agree, in general, but bear in mind that these are Americans
(mostly) you're talking to. Fonds brun are a little more common here
for certain soups, like onion soup, beef barley, and some
meat-stock-based vegetable soups. Note that the default setting for
canned beef stock (and even more odious products like boullion cubes)
is brown stock, while the default setting for chicken stock is white.

>Brown stocks, or fond brun, where bones are roasted are usualy intended for
>sauces

Oh, y'all mean gravy, right? ;-)

Adamantius
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