Recipe(tried): Basic Brown Stock from the Frugal Gourmet

This stock recipe comes from the Frugal Gourmet and calls for using UNPEELED vegetables.

BASIC BROWN SOUP STOCK
FROM THE FRUGAL GOURMET

Bare rendering bones sawn into 2-inch pieces
1 quart water per lb of bones
Carrots, unpeeled and chopped
Celery, chopped
Onions, unpeeled and quartered
(For 5 lbs. bones add 1 bunch carrots, 1 bunch celery and 3 yellow onions)

Preheat oven to 400 degrees F.

Roast bones uncovered for 3 hours do not allow to burn.

Place bones in a soup pot and add water and vegetables. Bring to heavy simmer on stove top, uncovered. Cook for 12 hours. You many need to add water. So not add salt. Or, after bringing to a heavy simmer you may cook covered for 8 hours in a 225 degree F oven (add water as needed).

Strain and refrigerate.