Basic Brown Soup Stock Recipe
Ingredients
Bare rendering bones, sawed into 2-inch pieces
Carrots, unpeeled and chopped
Yellow onions, unpeeled and chopped
Celery, chopped
Directions
Tell your butcher that you need bare rendering bones.
They should not have any meat on them at all, so they should be cheap.
Have him saw them up into 2-inch pieces.
Roast the bones in an uncovered pan at 400° for 2 hours.
Be careful with this, because your oven may be a bit too hot.
Watch the bones, which you want to be toasty brown, not black.
Place the roasted bones in a soup pot and add 1 quart water for each pound of bones.
For 5 pounds bones, add 1 bunch carrots, 1 head celery, and 3 yellow onions, chopped with peel and all.
(The peel will give lovely color to the stock.) Bring to a simmer, uncovered, and cook, for 12 hours.
You may need to add water to keep soup up to same level.
Do not salt the stock.
Strain the stock, and store in the refrigerator.
Allow the fat to stay on the top of the stock when you refrigerate it; the fat will seal the stock and allow you to keep it for several days.
They should not have any meat on them at all, so they should be cheap.
Have him saw them up into 2-inch pieces.
Roast the bones in an uncovered pan at 400° for 2 hours.
Be careful with this, because your oven may be a bit too hot.
Watch the bones, which you want to be toasty brown, not black.
Place the roasted bones in a soup pot and add 1 quart water for each pound of bones.
For 5 pounds bones, add 1 bunch carrots, 1 head celery, and 3 yellow onions, chopped with peel and all.
(The peel will give lovely color to the stock.) Bring to a simmer, uncovered, and cook, for 12 hours.
You may need to add water to keep soup up to same level.
Do not salt the stock.
Strain the stock, and store in the refrigerator.
Allow the fat to stay on the top of the stock when you refrigerate it; the fat will seal the stock and allow you to keep it for several days.
