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Prep Time: 15 Minutes Cook Time: 840 Minutes |
Ready In: 855 Minutes Servings: 8 |
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A basic brown stock for soups or where ever brown stock is called for. Can't be beat for flavor. Ingredients:
5 lbs soup bones, bare rendering, sawed in 2 inch pieces |
1 bunch carrot, unpeeled and chopped |
3 yellow onions, unpeeled and chopped |
1 head celery, chopped |
Directions:
1. Roast the bones in a 400 degree F oven for about 2 hours, watch so they don't burn, just want them toasty brown not blackened.
2. Put bones in soup pot.
3. Add 1 quart of water for each pound of bones.
4. For 5 pounds add 1 bunch of carrots, 1 head celery, and 3 yellow onions.
5. Bring the stock to a heavy simmer, uncovered, and cook for 12 hours.
6. Add water if needed.
7. DO NOT ADD SALT!
8. Strain the stock and store in fridge.
9. A layer of fat will form on top.
10. Leave this in place to help seal the stock from air until ready to use.
11. This stock will be gelatinous.
12. If not using all in several days, I place some in vaccum bags and seal for freezing.
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