Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Basics Stocks
Masterchefs New york
Lcb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bones and trimmings from
-- 2 racks of Lamb
1/2 c Water, plus more as
-- needed
1 c Tomato, fresh or canned
1 md Onion, chopped
2 lg Carrots, chopped
2 ea Celery, stalks, trimmed
-- and chopped
5 ea Garlic, cloves, chopped
1 ea Thyme, fresh, sprig OR
1/2 ts Thyme, dried
2 ea Bay leaves
6 ea Peppercorns, black
Preheat the oven to 400 F.
In a roasting pan, roast bones and trimmings
until well browned, about 45 minutes, stirring
occasionally.
Transfer bones and trimmings to a stockpot, and
degrease the roasting pan. Place over medium-high
heat and stir in 1/2 cups of water, scraping up any
browned bits. Pour these deglazed juices into the
stockpot.
Add remaining ingredients and water to cover.
Bring to simmer over medium heat, reduce heat to low,
cover partially, and simmer 3 to 4 hours, skimming
frequently.
Strain stock into bowl through a colander lined
with double layer of dampened cheesecloth. Gently
press solids to extract all of the liquid, discard the
solids. Cool. Remove fat from surface.
Stock can be stored for up to a week in a
refrigerator.
Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Jean-Jacques Rachou, La Cote Basque
Restaurant, New York
