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Basic Brown Soup Stock

This is one of those things you prepare on you one major cooking days each week. It takes some time to concoct, but this soup stoke is just basic to a properly and frugally run kitchen. It is used for soups, sauces, and gravies.

  • Bare rendering bones, sawed into 2-inch pieces
  • Carrots, unpeeled and chopped
  • Yellow onions, unpeeled and chopped
  • Celery, chopped
  • 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-inch pieces.

    Roast the bones in an uncovered pan at 400 for 2 hours. Be careful with this, because you oven may be a little too hot. Watch the bones, which you want to be toasty, not black.

    Place the roasted bones on a soup pot and add 1 quart water for each pound of bones. For 5 pounds, add 1 bunch carrots, 1 head celery, and 3 yellow onions, chopped with peel and all. (The peel will give lovely color to the stock.)

    Bring to a simmer, uncover, and cook, for 12 hours. You may need to a water to soup up to the same level. Do not salt the stock.

    Strain the stock, and store in the refrigerator. Allow the fat to stay on top of the stock when you refrigerate it; the fat will seal the stoke and allow you to keep it for several days.

    Makes 5 quarts of stock

    Gumbo File


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