*  Exported from  MasterCook  *

                          Basic Brown Soup Stock

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Soups                            Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        Bare rendering bones
   1      bn            Carrots
   3                    Onions -- yellow
   1      each          Celery head

Tell your butcher that you need bare rendering bones.
 They should not have any meat on them at all, so they should be cheap. Have him saw them up into 2" pieces.
Roast the bones in an uncovered pan at 400^ for two hours
. Be careful with this, because your oven may be a bit too hot.
Watch the bones, which you want to be toasty brown, not black.
Place the roasted bones in a soup pot and add 1 quart of water for
 each pound of bones.  Add unpeeled and chopped carrots, celery,
 and onions, chopped with peel and all (The peel will give lovely color to the stock.)
 Bring to a simmer, uncovered and cook for 12 hours (Yes, that is twelve [12]). Y
ou may need to add water to keep soup up to same level. Do not salt the stock.
Strain the stock and store in the refrigerator. Allow the fat to stay on the top of the
 stock when you refrigerate it; the fat will seal the stock and allow you to keep it for several days.
Makes 5 quarts of stock. put the cooked stock in the fridge to cool completely,
then skim off the fat and freeze the stock in portion sized containers (usually 2 cups per container).
Freezing does no harm to the stock flavor at all

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