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| What You Need: |
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5 pounds bare beef rendering bones, sawed into 2-inch pieces
1 bunch of carrots, unpeeled and chopped
1 bunch of celery, chopped
3 yellow onions, unpeeled and chopped
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| How To Cook: |
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1. 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.
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2. Roast the bones in an uncovered pan at 400°F for 2 hours. Be careful with this, because your own oven may be a bit too hot. Watch the bones, which you want to be toasty brown, not black.
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3. Place the roasted bones in a soup pot and add 1 quart water for each pound of bones. For 5 pounds of bones, add 1 bunch of carrots, chopped, 1 bunch of celery, chopped; and 3 yellow onions, chopped with peel and all. (The peel will give lovely color to the stock.)
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4. Bring to a simmer, uncovered, and cook for 12 hours. You may need to add water to keep soup up to the same level. Do not salt the stock.
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5. 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.
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To Make: 5 quarts of stock
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(5.0)
