Basic Brown Stock

Total Time: 14 hrs 15 mins Preparation Time: 15 mins Cook Time: 14 hrs

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

Recipe

• 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.