Browning bones in a skillet
I want to try out some recipes that require a bone stock. Ideally a bone stock should be made with bones that have been roasted for 45 minutes, I just moved and do not posses a oven. Is it possible to get the same roasted bone flavour with just a skillet or any other type of pan? If not, are there any alternatives for getting a proper bone stock?
Best Answer
Depending on what kind of stock pot or soup pot you intend to use, you can just brown the bones right in the bottom of the pot. I don't think my mom ever put bones in the oven to make soup.
Put a little oil in the bottom of the pot and brown the bones like you would sautee meat over medium high heat. When you've got the desired browning done, just pour in the water you will use to make the stock and boil the bones in the water like you would normally do.
Pictures about "Browning bones in a skillet"
Can you roast bones in a pan?
Place bones in a heavy bottomed deep roasting pan, or on a parchment paper lined baking sheet and roast in the oven for about 30 minutes.How do you caramelize bones?
Rinse the bones under cold water, pat dry, and place them in a oiled roasting pan. If desired, brush them quickly with tomato paste (this adds more color and flavor to the stock). Roast the bones, turning occasionally with a sturdy pair of tongs, until the bones caramelize, approximately one hour.How long do brown bones take?
Roast Bones for About 30 Minutes Roast the bones in a hot (400 F) oven for about half an hour. They should be moderately browned by this point. It's this roasting process that contributes much of the finished stock's brown color.How do you make Brown bone stock?
Heat oven to 400 degrees. Arrange bones and short ribs in a single layer in a large, heavy roasting pan. Drizzle with oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes.Bone Marrow Recipe | New Years Appetizer - BIG MEAT SUNDAY
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Mitja Juraja, Felipe Hueb, Chris J Mitchell, Tima Miroshnichenko