Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 10
Method
0 of 6 steps complete
Saved to your member profile.
Heat the oven to 425 F. Roast the bones on sheet pans until deeply browned on both sides, 45 to 60 minutes total.
While the bones roast, brown the chopped onions and carrots in a wide pot with the oil. Stir in the tomato paste and cook until it turns rusty and smells sweet.
Brown the halved onions cut side down in a skillet until the surface is almost black. That color is part of the finished stock.
Transfer the bones to a stockpot. Add the browned vegetables, the bruleed onions, garlic, thyme, bay, peppercorns, and the cold water. Bring up slowly, then hold at a bare simmer for 6 hours, skimming when needed.
Strain through a fine-mesh strainer. Chill quickly, then refrigerate overnight and lift off the fat.
For a stronger stock, reduce the strained liquid to about 2.5 to 3 liters.
Jason's Notes
This is the kind of stock that gives a bistro sauce its backbone. Take the time to brown everything correctly and you get flavor that tastes earned.
Kitchen Notes
The best recipe platforms keep the feedback loop tight. Fast ratings improve discoverability, thoughtful notes drive completion, and member tips turn one recipe into a repeat habit.
Rate this recipe
Quick feedback helps surface the recipes members actually repeat.
The first good note sets the tone.
Keep it practical, specific, and chef-minded. Share what worked, what you changed, and what the next cook should know.