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Brown Soup Stock, Basic Recipe

by Global Cookbook

Ingredients

5 lb Bare rendering bones, sawed into 2-inch pcs 1 bn Carrots

1 head celery 3 x Yellow onions

Directions

1. This is one of those things which you prepare on your one major cooking day each week. It takes some time to concoct, but this soup stock is just basic to a properly and frugally run kitchen. It is used for soups, sauces and gravies. Tell your butcher which you need bare rendering bones. Then shouldn't have any meat on them at all, so they should be cheap. Have him saw them up into 2-inch pcs. Roast the bones in an uncovered pan at 400 for 2 hrs. Be careful with this, because your oven may be a bit too warm.
2. Watch the bones, that you want to be toasty brown, not black. Place roasted bones in soup pot and add in 5 qts water. Add in vegetables, minced with peel and all. Bring to a simmer, uncovered, and cook 12 hrs. You may need to add in water to keep soup up to the same level. Don't salt the stock.
3. Strain the stock, and store in refrigerator. Allow the fat to stay on the top of the stock when you chill it; the fat will seal the stock and allow you to keep it for several days.

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