Brown Soup Stock

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READY IN: 6hrs 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut lean meat from the bones and brown 1/3 of it in the marrow taken from the bones.
  • Put the rest of the meat and bones in a large kettle, cover with water and let stand for an hour.
  • Add browned meat and seasonings; bring to a boil.
  • Reduce heat and simmer for 5 hours.
  • Add the vegetables and cook for an addidional 1 1/2 hours.
  • Strain through a cheesecloth and cool.
  • When cold, remove layer of fat which forms on the top.
  • Serve hot.
  • Soup stock stored in glass jars in the frig will keep almost indefinitely if fat layer is intact.
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