Brown Soup Stock, Basic Recipe

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   This is one of those things which you prepare on your one major cooking day each week.

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   It takes some time to concoct, but this soup stock is just basic to a properly and frugally run kitchen.

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   It is used for soups, sauces and gravies.

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   Tell your butcher which you need bare rendering bones.

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   Then shouldn't have any meat on them at all, so they should be cheap.

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   Have him saw them up into 2-inch pcs.

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   Roast the bones in an uncovered pan at 400 for 2 hrs.

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   Be careful with this, because your oven may be a bit too warm.

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   Watch the bones, that you want to be toasty brown, not black.

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    Place roasted bones in soup pot and add in 5 qts water.

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    Add in vegetables, minced with peel and all.

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    Bring to a simmer, uncovered, and cook 12 hrs.

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    You may need to add in water to keep soup up to the same level.

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    Don't salt the stock.

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    Strain the stock, and store in refrigerator.

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    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.

* Per serving · 4 servings · Values may vary.