Brown soup stock, basic
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Brown soup stock, basic
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Last updated 6/12/2012 1:11:00 AM. Recipe ID 38376. Report a problem with this recipe.
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      Title: Brown soup stock, basic
 Categories: Soup
      Yield: 1 Servings
 
      5 lb Bare rendering bones; sawed
           -into 2-inch pieces
      1 bn Carrots
      1    Head celery
      3    Yellow onions
 
  This is one of those things that you prepare on your one major
  cooking day each week. It takes some time to concoct, but this soup
  stock is just basic to a properly and frugally run kitchen. It is
  used for soups, sauces and gravies. Tell your butcher that you need
  bare rendering bones. Then 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 your oven may be a bit too hot. Watch the bones,
  which you want to be toasty brown, not black. Place roasted bones in
  soup pot and add 5 quarts water. Add vegetables, chopped with peel
  and all. Bring to a simmer, uncovered, and cook 12 hours. You may
  need to add water to keep soup up to the same level. Do not salt the
  stock. Strain the stock, and store in 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.
  
  From .  Downloaded from Glen's MM




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Recipe ID 38376 (Apr 03, 2005)

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