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    You are in: Home / Recipes / Basic Brown Stock Recipe
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    Basic Brown Stock

    Basic Brown Stock. Photo by mersaydees

    1/1 Photo of Basic Brown Stock

    Total Time:

    Prep Time:

    Cook Time:

    14 hrs 15 mins

    15 mins

    14 hrs

    Chef Shadows's Note:

    A basic brown stock for soups or where ever brown stock is called for. Can't be beat for flavor.

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    Units: US | Metric

    • 5 lbs soup bones, Bare rendering, sawed in 2 inch pieces
    • 1 bunch carrot, unpeeled and chopped
    • 3 yellow onions, unpeeled and chopped
    • 1 head celery, chopped


    1. 1
      Roast 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.
    2. 2
      Put bones in soup pot.
    3. 3
      Add 1 quart of water for each pound of bones.
    4. 4
      For 5 pounds add 1 bunch of carrots, 1 head celery, and 3 yellow onions.
    5. 5
      Bring the stock to a heavy simmer, uncovered, and cook for 12 hours.
    6. 6
      Add water if needed.
    7. 7
    8. 8
      Strain the stock and store in fridge.
    9. 9
      A layer of fat will form on top.
    10. 10
      Leave this in place to help seal the stock from air until ready to use.
    11. 11
      This stock will be gelatinous.
    12. 12
      If not using all in several days, I place some in vaccum bags and seal for freezing.

    Ratings & Reviews:

    • on February 01, 2011


      This is the way to make stock. So many "stock" recipes I see are really elaborately seasoned soups. People forget that stock is an ingredient, not a dish in itself. This is so much better than the highly salted commercial stocks! Since it is not seasoned, it will add to your recipes without any flavor conflict. However, I recommend that you not use the overnight oven method for two reasons: one, it's not safe; two, the stock won't reduce properly and you won't get the concentrated flavor you want. Be sure not to stir or skim, or the stock will be cloudy. Great recipe, thanks for posting!

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    • on December 29, 2010


      This is the same recipe as in my 1984 edition of Jeff Smith's first book, The Frugal Gourmet. Jeff recommends not adding green onions and cabbage to the soup pot as they will sour the stock. He also suggests that alternatively to watching the pot all day you can bring the soup to a heavy simmer, cover the pot, and place it in a 225°F oven overnight and still get great results. Thanks, Chef Shadows, for adding one of my go-to recipes!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2008


      Outstanding!!! No spices to conflict with whatever recipe you decide to use this in. The perfect base stock.

      person found this review Helpful. Was this review helpful to you? Yes | No


    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:

    soup bones

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