The major difference between making brown stock and making white stock is browning the bones and mirepoix.

Name: The major difference between making brown stock and making white stock is browning the bones and mirepoix.
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Brown stock involves roasting the bones and often the mirepoix (a mix of onions, carrots, and celery) before simmering them in water, which gives the stock a deeper color and richer flavor. White stock skips the browning step, resulting in a lighter color and flavor.

The Major Difference Between Making Brown Stock and Making White