Name: Pronghorn Stock
Cuisine: American
Ingredients: 8-10 lbs pronghorn bones (mix of marrow and knuckle); 2 tbsp tomato paste; 2 large onions, quartered; 4 carrots, chunked; 4 celery stalks, chunked; 1 head garlic, halved; 1 bunch parsley stems; 4 bay leaves; 1 tbsp black peppercorns; *Professional Stock Method**; 1. **Bone Roasting**:; - Roast bones at 425°F for 1 hour until browned; - **Color development**: Creates rich, deep flavor; - **Aromatics**: Should smell rich and meaty; 2. **Vegetable Integration**:; - Add vegetables to roasting pan last 30 minutes; - **Caramelization**: Browns vegetables for color and flavor; - **Balance**: Don't let vegetables burn; 3. **Stock Assembly**:; - Transfer everything to large stock pot; - **Cold water**: Cover bones by 2 inches; - **Gentle heat**: Bring slowly to simmer; 4. **Long Extraction**:; - Simmer 12-18 hours, skimming regularly; - **Maintenance**: Add water as needed to maintain level; - **Final strain**: Through fine-mesh strainer; *Uses**: Base for soups, sauces, braising liquid, reductions; *Storage**: Refrigerate 5 days, freeze 6 months; ##

Bone Roasting:
- Roast bones at 425°F for 1 hour until browned
- Color development: Creates rich, deep flavor
- Aromatics: Should smell rich and meaty
Vegetable Integration:
- Add vegetables to roasting pan last 30 minutes
- Caramelization: Browns vegetables for color and flavor
- Balance: Don't let vegetables burn
Stock Assembly:
- Transfer everything to large stock pot
- Cold water: Cover bones by 2 inches
- Gentle heat: Bring slowly to simmer
Long Extraction:
- Simmer 12-18 hours, skimming regularly
- Maintenance: Add water as needed to maintain level
- Final strain: Through fine-mesh strainer

Uses: Base for soups, sauces, braising liquid, reductions

Pronghorn Stock

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