[Sca-cooks] Duck bones, and other parts

[A F Murphy]

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.

Anne

Gorgeous Muiredach wrote:

>
> Well, that would be one way to do it...
>
> But to make good brown stock, the stuff I'd use to make most sauces, I
> would:
> Roast the bones until just before they get burned.  Add onions, whole
> garlic, carrots, celery, roast those too.  Add water, a *little* tomato
> paste, bay leaves, thyme, cloves, black pepper corn.  No salt.  Bring
> to a
> boil.  Let it simmer slowly for a few hours.
>
> I'