Bare rendering bones, sawed into 2" pieces

Carrots, unpeeled and chopped

Yellow onions, unpeeled and chopped

Celery, chopped


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, 1 stalk of celery and 3 yellow onions, chopped with peel and all. Bring to a simmer, uncovered, and cook for 12 hours. You may need to add water to keep the soup up to the same level. Do not salt the stock. Strain the stock and store in the refrigerator. Allow the fat to stay on top of the stock when you refrigerate it; the fat will seal the stock and allow you to keep it for several days


Use beef stock recipe for au jus or gravy base (stock must be made at least a day in advance, but will keep well in the refrigerator or freezer).

Ask butcher for bare rendering bones (they should not have any meat on them). 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.

© Barbara Deitch 2020