** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. This is one of those things that you prepare on your one major cooking day each week.
2. It takes some time to concoct, but this soup stock is just basic to a properly and frugally run kitchen.
3. It is used for soups, sauces and gravies. Tell your butcher that you need bare rendering bones.
4. Then should not have any meat on them at all, so they should be cheap.
5. Have him saw them up into 2-inch pieces. Roast the bones in an uncovered pan at 400 F for 2 hours.
6. Be careful with this, because your oven may be a bit too hot.
7. Watch the bones, which you want to be toasty brown, not black.
8. Place roasted bones in soup pot and add 5 quarts water.
9. Add vegetables, chopped with peel and all. Bring to a simmer, uncovered, and cook 12 hours.
10. You may need to add water to keep soup up to the same level.
11. Do not salt the stock. Strain the stock, and store in refrigerator.
12. 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.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Celery, Onion allergies.
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