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Basic Brown Soup Stock
Nb persons: 20
Yield: 1 cup each
Preparation time:
Total time: 14hrs
Source: Jeff Smith, Frugal Gourmet pg 47
| 5 pounds | bare rendering bones, sawed into 2" pieces |
| 1 bunch | Carrots, , unpeeled and chopped |
| 3 | yellow onions, , unpeeled and chopped |
| 1 bunch | celery, chopped |
Roast the bones in an uncovered pan at 400º f for 2 hours or until toasty brown, not black
Place roasted bones in a soup pot and add 5 quarts water (one quart for every pound) then add carrots, onion and celery bring to a heavy simmer, uncovered, and cook for 12 hours. DO NOT add any salt.
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 wil seal the stock and allow you to keep it for several days.
Hint; If you do not wish to watch the pot all day long, bring the soup to a heavy simmer, cover the pot, and place it in a 225ºf oven overnight. This works very well.
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