Brown soup stock, basic

Yield: 1 Servings

Measure Ingredient
5 pounds Bare rendering bones; sawed into 2-inch pieces
1 bunch Carrots
1 \N Head celery
3 \N Yellow onions

This is one of those things that 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 that you need bare rendering bones. Then 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 400ø 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 roasted bones in soup pot and add 5 quarts water. Add vegetables, chopped with peel and all. Bring to a simmer, uncovered, and cook 12 hours. You may need to add water to keep soup up to the same level. Do not salt the stock.

Strain the stock, and store in 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.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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