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Basic Brown Soup Stock

Soup, Stew & Chowder Recipes from AlansKitchen.comMakes 5 Quarts of Stock

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


  • 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


Preheat oven to 400 F.

  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.

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