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1
This is one of those things which you prepare on your one major cooking day each week.
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2
It takes some time to concoct, but this soup stock is just basic to a properly and frugally run kitchen.
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3
It is used for soups, sauces and gravies.
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4
Tell your butcher which you need bare rendering bones.
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5
Then shouldn't have any meat on them at all, so they should be cheap.
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6
Have him saw them up into 2-inch pcs.
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7
Roast the bones in an uncovered pan at 400 for 2 hrs.
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8
Be careful with this, because your oven may be a bit too warm.
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9
Watch the bones, that you want to be toasty brown, not black.
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10
Place roasted bones in soup pot and add in 5 qts water.
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11
Add in vegetables, minced with peel and all.
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12
Bring to a simmer, uncovered, and cook 12 hrs.
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13
You may need to add in water to keep soup up to the same level.
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14
Don't salt the stock.
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15
Strain the stock, and store in refrigerator.
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16
Allow the fat to stay on the top of the stock when you chill it; the fat will seal the stock and allow you to keep it for several days.
