Basic Brown Soup Stock

Makes 5 Quarts of Stock

Prep Time: 30 min
Baking Time: 2 hrs
Cooking Time: 1 hr

Ingredients:

• 5   pounds bare rendering bones, sawed into 2-inch pieces
• 5   quarts water
• 1   bunch carrots, unpeeled and chipped
• 1   head celery, chopped
• 3   yellow onions, unpeeled and chopped

Directions:

1. You want to roast the bones in an uncover pan at 400° F. For 2-hours. Bake until toasty brown, not black.
2. In a soup pot, place roasted bones and add water.
3. Now add the carrots, celery, and onions.
4. Bring to a heavy simmer, uncovered, and cook for 12 hours.
5. You may need to add water. (Reminder: do not salt the stock.)
6. Strain the stock and store in the refrigerator.
7. The fat will seal the stock and allow you to keep it for several days.