Recipes: "Basic Brown Soup Stock", and 
"Chicken Soup Stock"

Don't you just hate using canned chicken or beef stock in recipes? They are salty, have no flavor, and are expensive. All the good preparation in your kitchen means nothing if the basic stock you are using is salty and tasteless.

The answer" These two recipes are as simple as can be, and the results are so rewarding.

BASIC BROWN SOUP STOCK

  • Five pounds soup bones (often called bare rendering bones at the market)

  • Five quarts water

  • One bunch carrots

  • One head celery

  • Three yellow onions (chopped with peel)

Add all the ingredients to a stock pot and bring to boil.
Transfer to oven and cook at 275 degrees for 12 hours (like, over night).
Strain the stock, cool, and skim fat off the top.
Freeze the liquid for use in the future.

CHICKEN SOUP STOCK

  • Three pounds chicken necks and back

  • Four stalks of celery, chopped

  • Six carrots, chopped

  • Two yellow onions, peeled and chopped

Boil the chicken parts in water to cover.
Add celery, onions, and salt and pepper to taste.
Simmer for two hours. Strain and refrigerate (or freeze for future use).