Brown stock


  • 8 pounds uncooked beef or pork bones
  • 1 bunch parsley or parsley stems
  • 2 leeks, or the tops of several leeks, chopped
  • 4 bay leaves
  • 1 tablespoon whole black peppercorns
  • 8 quarts water, plus more as needed
  • 2 celery roots, or the top half of a bunch of celery, peeled and chopped
  • 2 large onions, unpeeled, chopped


    step 1

    Preheat the oven to 425 degrees Fahrenheit.

    step 2

    Put the bones and half the vegetables in a single layer in a large roasting pan.

    step 3

    Roast for about 45 minutes, turning the bones occasionally, until well-browned.

    step 4

    Drain the fat from the roasting pan and reserve for cooking.

    step 5

    Transfer the bones to a large stockpot, and set aside.

    step 6

    Place the roasting pan over 2 burners on top of the stove, and add about 2 cups of the water.

    step 7

    Bring to a boil, stirring to scrape up all the browned bits on the bottom of the pan.

    step 8

    Pour this browned liquid into the stockpot with the bones.

    step 9

    Add the remaining water, remaining vegetables, bay leaves, and peppercorns.

    step 10

    Bring to a boil, then reduce to a simmer.

    step 11

    Skim off any surface foam until no more appears.

    step 12

    Partially cover the pot, and simmer for 5 to 8 hours.

    step 13

    Strain the stock by pouring it through a strainer lined with cheesecloth into another bowl or pot, and discard all the solids.

    step 14

    Refrigerate the stock for several hours, until a hardened layer of fat congeals on top and can be lifted off.

    step 15

    Refrigerate and use within 4 days, freeze for up to 6 months, or pressure can in quart jars for 25 minutes.