1/1 Photo of Basic Brown Stock
14 hrs 15 mins
Chef Shadows's Note:
A basic brown stock for soups or where ever brown stock is called for. Can't be beat for flavor.
My Private Note
Units: US | Metric
- 1Roast 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.
- 2Put bones in soup pot.
- 3Add 1 quart of water for each pound of bones.
- 4For 5 pounds add 1 bunch of carrots, 1 head celery, and 3 yellow onions.
- 5Bring the stock to a heavy simmer, uncovered, and cook for 12 hours.
- 6Add water if needed.
- 7DO NOT ADD SALT!
- 8Strain the stock and store in fridge.
- 9A layer of fat will form on top.
- 10Leave this in place to help seal the stock from air until ready to use.
- 11This stock will be gelatinous.
- 12If not using all in several days, I place some in vaccum bags and seal for freezing.
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Nutritional Facts for Basic Brown Stock
Serving Size: 1 (1176 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 41.7
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 79.4 mg
- Total Carbohydrate 9.0 g
- Dietary Fiber 2.6 g
- Sugars 4.5 g
- Protein 1.3 g
The following items or measurements are not included: