What are three differences in the production of a white stock and a brown stock?

Answer 1

The primary difference in the production of white stock and brown stock lies in the preparation of the ingredients. For white stock, bones and vegetables are typically blanched and then simmered in water, resulting in a lighter color and flavor. In contrast, brown stock involves roasting the bones and vegetables until browned before simmering, which imparts a deeper color and richer flavor. Additionally, white stock often uses a mirepoix of onions, carrots, and celery, while brown stock may include additional aromatic ingredients and can be deglazed with wine for added complexity.