Brown soup stock

Brown soup stock

Ingredients/Components

• bare rendering bones, sawed into 2-inch pieces - 5 lb
• bunch carrots unpeeled, chopped * - 1 item
• yellow onions unpeeled, chopped * - 3 item
• head celery, chopped - 1 item

How to make brown soup stock:

*The peel is what gives the stock much of its color.

Tell the butcher 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 own oven may be too hot. Watch the bones, which you want to be toasty brown, not black.

Place them in a soup pot with 5 quarts of water. Bring to a heavy simmer and cook for 12 hours. You will need to add water from time to time to keep the ingredients covered. Do not salt the stock.

Strain the stock after cooking and store in the refrigerator overnight before use, then you may freeze, if needed. Allow the fat to stay on top as it will act as a seal for the stock.

Note: If you do not wish to watch the pot all day, bring the soup to a heavy simmer, cover and place in a 225° oven overnight. This will work just as well.

Recipe categories: Soups & stews, Beef, Stocks.