Brown Bonefish Stock Recipe
Ingredients
| 2 lb. marrow bones | ||
| Carrot | 1 | |
| Turnip | 1 | |
| Water | 2 Pint | |
| Onion | 1 | |
| Salt | 1 Teaspoon | |
Directions
Break the bones, put into cooker with all other ingredients.
Bring slowly to the boil and remove scum from the top.
Fix the lid and bring steadily to pressure.
Reduce heat and cook for 45 minutes.
Allow pressure to return to normal before removing lid.
When the stock is cold, lift off any fat from top.
Do not add potatoes or green vegetables to this stock otherwise it will not keep.
In hot weather store in a refrigerator or re boil every other day.
Bring slowly to the boil and remove scum from the top.
Fix the lid and bring steadily to pressure.
Reduce heat and cook for 45 minutes.
Allow pressure to return to normal before removing lid.
When the stock is cold, lift off any fat from top.
Do not add potatoes or green vegetables to this stock otherwise it will not keep.
In hot weather store in a refrigerator or re boil every other day.
Chef
