Basic Brown Stock

Recipe by Chef Shadows
READY IN: 14hrs 15mins
YIELD: 5 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

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